Kerala stew (or “ishtew” as it is colloquially called) is one of the great favourites in my family. It is oh-so-easy to make and oh-so-yummmmm to eat. The stew combines the goodness of a whole lot of vegetables with the decadence that is coconut milk and the delicate flavours of clove, cinnamon, and ginger.
- Carrot – 1
- Potato – 1 Large
- French Beans – 100 gms
- Peas – 1/4 Cup
- Shallots or Madras Onions – 5 or 6 (optional)
- Coconut Milk – 1 Cup
- Cloves – 2
- Cinnamon – 1/2″ piece
- Pepper Corns – 3
- Green Cardamom – 2
- Grated Fresh Ginger – 1 tsp
- Green Chillies – 2
- Coconut Oil – 1 tsp
- Curry Leaves – A Few
- Salt to Taste
- Peel and cube the carrot.
- Peel and cube the potato.
- Cut the beans into 1″ pieces.
- Peel the shallots.
- In a wok, heat the coconut oil.
- Add the shallots and fry for a few minutes.
- Add the ginger, green chillies, curry leaves, cinnamon, cardamom seeds, cloves, and pepper.
- Add the vegetables and two cups water.
- Cover and cook till the vegetables are cooked.
- Turn off the heat.
- Add the coconut milk and salt.
- Mix well and keep covered for 5 minutes.
- Serve warm with rotis or appams.
- Theeyal (aahaaramonline.com)
- Coconut Curried Carrot Soup with Spiced Chickpeas (vegetarianventures.com)
- Vegetable Stew (mykitchette.wordpress.com)
- Potato Stew (casuallycookingwithbinu.wordpress.com)
- How to Make Coconut Milk (foodrenegade.com)