Coconut Stew Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
15 Mins
Cooking Time
7 Mins
Total Time
22 Mins
Makes
4 servings
Ingredients
For Coconut Stew
1 cup coconut milk (nariyal ka doodh)
2 tsp coconut oil
1/2 tsp mustard seeds ( rai / sarson)
1 green chilli , slit
1/2 tsp grated ginger (adrak)
10 to 12 curry leaves (kadi patta)
1 whole dry Kashmiri red chilli , broken into pieces
1/2 cup chopped onion
1/4 cup green peas
1 1/2 cups chopped potatoes
1/2 cup chopped carrot
1/2 cup chopped french beans
1 tsp cornflour dissolved in 2 tbsp
1/2 tsp sugar
salt to taste
freshly ground black pepper (kalimirch) to taste
1 tbsp finely chopped coriander (dhania) , garnish
For Serving
Method
For coconut stew
- To make coconut vegetable stew, heat the coconut oil in a broad non-stick pan, add the mustard seeds and let them crackle.
- Add the green chilli, ginger, curry leaves and kashmiri red chillies. Sauté for a few seconds.
- Add the onions and sauté on a medium flame for 2 to 3 minutes.
- Add the green peas, potatoes, carrots, french beans and 1 1/2 cups water.
- Cover and cook for 15 minutes or until vegetables are cooked.
- Add the coconut milk and cook on low heat for 2 to 3 minutes.
- Add the cornflour-water mixture, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Garnish with coriander and serve coconut vegetable stew hot with appam.
See step by step images of Coconut Stew
