Kerala Style Stew or “Ishtew” (Vegetables in Coconut Milk)

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Kerala Style Stew or Vegetables in Coconut Milk

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.
Ingredients

1. Carrot – 1
2. Potato – 1 Large
3. French Beans – 100 gms
4. Peas – 1/4 Cup
5. Shallots or Madras Onions – 5 or 6 (optional)
6. Coconut Milk – 1 Cup
7. Cloves – 2
8. Cinnamon – 1/2″ piece
9. Pepper Corns – 3
10. Green Cardamom – 2
11. Grated Fresh Ginger – 1 tsp
12. Green Chillies – 2
13. Coconut Oil – 1 tsp
14. Curry Leaves – A Few
15. Salt to Taste

Method

1. Peel and cube the carrot.
2. Peel and cube the potato.
3. Cut the beans into 1″ pieces.
4. Peel the shallots.
5. In a wok, heat the coconut oil.
6. Add the shallots and fry for a few minutes.
7. Add the ginger, green chillies, curry leaves, cinnamon, cardamom seeds, cloves, and pepper.
8. Add the vegetables and two cups water.
9. Cover and cook till the vegetables are cooked.
10. Turn off the heat.
11. Add the coconut milk and salt.
12. Mix well and keep covered for 5 minutes.
13. Serve warm with rotis or appams.