Ingredients:
Potato-2
Carrot-1
Green chillies-1
Ginger-1/4" piece
Onion-1
Tomato-1
Maida- 2 tsp
Thick coconut milk – 1 cup (first milk)Take 2 cups of grated coconut and grind in mixer with 3/4 cup of water. stain and take milk separately. This is first milk.)
Thin coconut milk (second milk)– 1 1/12 cup. Add 2 cups of water to the mixer,with the coconut from which the milk was extracted and grind .Strain and extract the milk for the second time. This is second milk. This will be thin compared to the first milk.)
Thin coconut milk (second milk)– 1 1/12 cup. Add 2 cups of water to the mixer,with the coconut from which the milk was extracted and grind .Strain and extract the milk for the second time. This is second milk. This will be thin compared to the first milk.)
Pepper Powder- 1 tsp
Cloves - 4
Cinnamon - 1 inch
Cloves - 4
Cinnamon - 1 inch
Method:
Cut potato and carrot into cubes. Chop the onions into thin slices. Slit the green chillies into two. Boil potato,Carrots, Ginger and green chillies in a pressure cooker. Also add Sliced Onions, Green chillies, Ginger,Cinnamon and cloves in to cooker. Give one whistle and off the stove. when cool, open the cooker and add, 2 tsp of maida dissolved in 1/2 glass water. Give a boil. Add second coconut milk or thin coconut milk to this and boil again.Add tomatoes and salt and boil again.
In thick coconut milk (first milk)add pepper powder and keep aside.When the stew is the cooker is done.Add the thick milk(first milk) into the cooker and switch off the gas. You should not boil stew after adding first coconut milk.Also add chopped coriander leaves. In a separate kadai, saute some onions and add to the sew. This gives a good aroma.
Remove from stove and tasty Vegetable stew is ready. You can also add mushrooms , green peas and french beans to this stew.....:)
Recipe Courtesy: Mrs.Prassana Sugathan (Amma)
