Vegetable stew- Veggies cooked in South Indian style with Coconut Milk

My all time favorite order when I go to a South Indian restaurant is Appam and Veg Stew. I have no clue how to make Appam, so I replaced it with Malabari Paratha. I like it with rice too. You could choose to make a thin grave and have it like a soup.

When I love the taste of a dish, I always experiment on my own and try to create the dish without referring to a recipe. That's how this vegetable stew came into existence. It is easy to make and delicious to taste. Try it and tell me how it turned out.

Ingredients

2 Medium sized Potatoes
1 Onion
Carrots
Beans
Peas
Any other vegetable that you would like to add
Ginger-garlic paste
5 Black peppercorns
Curry leaves
Mustard seeds
Coconut milk
Salt
1 1/2 Tea spoon Coriander powder
1/2 Teaspoon Red chilly powder
Oil
Water


Process

Peel the potatoes,carrots, onions and cut the vegetables as you desire.

In a wok/ kadhai, heat oil (Try coconut oil for enhanced flavour, I used Sunflower oil as I had that at home) When the Oil is hot add Mustard seeds and Curry leaves. Add the ginger garlic paste and cook. Next add the Potatoes and carrots. Cover the pan and let them cook for a while. Next add the beans and the peas and cook.

Crush the peppercorns.

At this stage add Salt, Coriander powder, Chilly powder and the freshly ground/ crushed black pepper powder to the cooking vegetables.

When the vegetables are almost done, add the onions. I add the onions in the end because I dont want to over cook them.

Next you add coconut milk. I use a store bought one. If you want to go that extra mile then you can make coconut milk at home. Of course your dish will taste better with the fresh milk. 

If you want a very thick gravy then don't add any water, if not then add some water. I am not defining the quantity of coconut milk or water because it is up to you how much you want to add and how thick you want the gravy to be. 

Bring to a boil with a lid, and your dish is ready. Super simple and super delicious. Serve it with Appam, rice,as a soup or with Malabari paratha like I did.

Extra:

You can also add cinnamon sticks to the Oil after putting the Curry leaves and mustard seeds. It adds a whole new flavour to the dish.