Mixed Vegetable Stew Recipe

Delicious mixed vegetable stew can be paired with any breakfast (idly, dosa, appam, idiyappam, bread toast and buttery pav buns). I have fond memories of my granny preparing this stew for breakfast and she always used to serve it with crispy butter toast.

I added cream to this stew to make it taste exactly like restaurant style, we can avoid cream and serve this dish for vegan friends. This stew is truly a very nutritious and scrumptious side dish for breakfast.

Mixed Vegetable Stew Recipe on Vidyascooking Channel

Ingredients:

1 Medium Potato = 1 Cup Potato

(Washed, Peeled and Cubed)

3 Carrots = 1 Cup Carrots

(Washed, Peeled and Cubed)

15 to 20 French Beans = 1 Cup Beans

(Washed, Strings removed and Chopped into 1 inch length)

1/2 Cup Green Peas

1/2 Cup Cauliflower Florets

(Cleaned, washed and drained)

4 Green Chilies Slit

1 Large Onion = 1/2 Cup Onion

(Washed, Peeled and Finely Chopped)

15 Sprigs Coriander

(Cleaned, Washed and Finely Chopped)

5 Sprigs Curry Leaves (Washed)

1 1/2 Tbsp Ginger and Garlic Paste

2 1/2 Tbsp All Purpose Flour (Maida)

150 ML Thick Coconut Milk

250 ML Second Extract Coconut Milk

1 1/2 Cup Warm Water

50 ML Fresh Cream

2 Bay Leaves

3 Pods Cardamom

4 Cloves

1 Inch Stick Cinnamon

3 Tbsp Coconut Oil

Salt as per taste...

Method:

Clean, wash and chop all the veggies. Boil 3 cups water add 1 tbsp salt cook all veggies individually in this water until tender, drain and reserve...use the same water to cook all veggies. We can steam cook the veggies prior if you do not prefer boiling. We can use the veggie water/broth in soups and other dishes.

We extract coconut milk at home there is always a first extract which is thicker and second extract which is watery and used prior in cooking process.

Heat a pan on medium flame with coconut oil. Make sure not to burn the oil.

Add chopped onions, curry leaves, slit green chilies, half the amount of coriander leaves, ginger and garlic paste to the oil and fry until the onions turn transparent.

Add the all purpose flour and fry for a minute until the raw flavor reduces. Add all the cooked veggies and 1 cup water stir well place on low to medium flame.

We can add second extract coconut milk to the veggies and and stir well, add salt as per taste and cover and bring to rapid boil.

Add 150 ml thick coconut milk stir and bring to a boil. Once the stew starts to boil it is ready to be served. We can add cream stir once and garnish with remaining coriander and serve the stew as hot as possible and enjoy 😊