Vegetable Stew

Vegetable stew is the dish from Kerela. It is served with appam or idiyappam. This recipe’s colour is white but it is little spicy. You can have it as a soup too.

INGREDIENTS

1. Coconut Oil 1 tbsp
2. Bay leaf 1
3. Star anise 1
4. Green cardamom  1
5. Black cardamom 1
6. Black peppercorns 3-4
7. Cinnamon stick 1 small
8. Clove 2-3
9. Ginger 1 inch chopped
10. Curry leaves 3-4
11. Green chillies 2-3
12. Onion 1 sliced
13. Potato 1 chopped
14. Beans 4-5
15. Carrot 1 diced
16. Cauliflower 8-10 florets
17. Green peas  1/4 cup
18. Green bell pepper 1 diced
19. Salt to taste
20. Water 1/2 cup
21. Coconut milk 1 cup (thin); keep coconut cream separate

Instructions

1. Start instant pot on sauté mode and add coconut oil.
2. As soon as the oil melts add bay leaf, star anise, green cardamom, black cardamom, black peppercorn, cloves and cinnamon. Wait few seconds.
3. Further, add green chilli/peppers, curry leaves and ginger. Wait few seconds again.
4. Add onion and sauté till they shrink slightly. NOTE: Do not brown the onions.
5. Now add beans, carrot, potato, peas, cauliflower, green bell pepper.
6. Sauté for a minute.
7. Furthermore, add coconut milk (thin consistency) and 1 tsp salt and mix well.
8. Cover the lid and set the whistle on sealing mode and MANUAL cook for 1 minute. NOTE: We are cooking till vegetables are half cooked, so as soon as timer is done open the lid after 2 minutes (i.e. Quick Release). Vegetables get overcooked if you do NPR.
9. Boil for 1-2 minutes or till vegetables are cooked completely.
10. Add ¼ cup thick coconut milk and mix well.
11. Turn off the instant pot.

Important Tips

1. You can add more vegetables you like in this recipe.
2. This dish can be consumed like a soup also, only increase little water quantity to make it soupy.
3. Make sure vegetables don’t get fully cooked in first stage, as we are adding coconut milk and boil again.
4. You can use coconut milk powder instead of coconut milk.
5. This recipe can be made in kadhai also.

Video recipe