Delicious stew with a variety of vegetables, curry, coconut and green chillies.
2 medium sized carrots
2 one inch piece cinnamon
2 star anise
2 bay leaves
2 tablespoon(s) coconut oil
4 tablespoon(s) oil
1/2 cup(s) green peas, shelled
2 cup(s) fresh coconut, scraped
10-12 curry leaves
4-6 cloves of garlic
1 one inch piece ginger
4 green chillies
2 medium sized onions
1 cauliflower
6-8 French beans
2 medium sized potatoes
1/2 teaspoon(s) garam masala powder
Wash peel and cut carrots and potatoes into 1 inch sized pieces.Wash, string and cut beans into 1 inch sized pieces. Clean and cut cauliflower into small florets and soak in warm salted water for 15 minutes and drain.
Peel and finely chop the onions. Wash, remove stems and slit the green chillies. Peel ginger and garlic and grind to a fine paste. Wash and pat dry curry leaves.
Soak the scraped coconut in 2 cups of warm water, grind and squeeze to remove milk. Repeat this process 2 more times but with only 1 cup of water to get a second and third extract.
Heat sufficient water and boil carrots, potatoes, French beans, cauliflower and green peas individually until almost cooked.
Heat oil in a pan, add coconut oil, bay leaves, star anise and cinnamon and stir-fry briefly. Add chopped onions, curry leaves and slit green chillies and sauté for 2-3 minutes or until the onions start to turn light brown.
Add cooked carrots, potatoes, French beans, cauliflower and green peas and stir-fry for 2 minutes. Stir in the third extract of coconut milk and bring to a boil.
Reduce heat and simmer for 2-3 minutes. Add the second extract of coconut milk and cook on medium heat till the liquid is reduced to half the quantity.
Add salt, remove from heat and stir in the first extract of coconut milk. Reheat on medium heat for 2 minutes, sprinkle garam masala powder and serve hot.
NOTES: You can make this with only vegetables like potatoes, carrots etc. This stew is traditionally accompanied with aappams.
