The Vegetable Stew here is flavoured with ginger and green chillies and it is a fragrant and rich coconut based dish. I have adapted it to cater to the family’s taste.
- 3 large potatoes deskinned and sliced thinly
- 1 bowl of peas boiled
- 4 tomatoes blanched peeled and chopped
- 3 onions sliced
- 7 green chillies slit
- 2 inch piece of ginger
- Milk extracted from one coconut
- Coriander leaves
- 3 tsps sugar
Boil the potatoes and onions with salt chopped ginger and chillies till done. Add the boiled peas, chopped tomatoes and sugar. Boil well. Extract coconut milk by grinding the grated coconut to a smooth paste and squeezing out the milk. Strain it. Grind the residue again with a little water and strain the coconut milk. Add the first and the second extract to the stew. Boil and garnish with coriander leaves.
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