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Kerala Style Vegetable Stew, a delectable dish of mixed vegetables cooked in coconut milk

Kerala Vegetable Stew | Ishtew | Vegetables in Coconut Milk

Aruna
Kerala Vegetable Stew, or Ishtew as it is called colloquially, is mellow dish of mixed vegetables in a lightly spiced Coconut Milk gravy.
This delicious and nutritious Mixed Vegetable Stew is traditionally served with Appam but pairs well as a side dish with rotis or Parottas as well.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Accompaniments, Dinner, Lunch, Side Dish
Cuisine Gluten Free, Indian, Kerala, South Indian, Vegan, Vegetarian
Servings 4 People
Calories 211 kcal
Ingredients
  
Vegetables (Cut into 1/2" cubes or pieces)
  • 1/2 Cup Carrot (Cut into 1" cubes; 60 gms)
  • 1/2 Cup Potato (Cut into 1" cubes; 80 gms)
  • 1/2 Cup French Beans (Cut into 1" pieces; 60 gms)
  • 1/2 Cup Pearl Onions (50 gms) (Alternate: Chopped Onions)
  • 1/4 Cup Peas (Optional; 25 gms)
Other Ingredients
  • 200 ml Coconut Milk (I used a 200 ml Dabur Pack)
  • 1 tsp Grated Fresh Ginger
  • 2 Slit Green Chillies
  • 1 tsp Coconut Oil
  • 1 Cup Water
  • 6 to 8 Curry Leaves
  • Salt to Taste
Instructions
 
  • In a heavy-bottomed vessel or kadhai, over medium flame, heat 1 tsp coconut oil.
    Note: Do not use high heat or the coconut oil will lose its freshness.
  • Now, add 1/2 cup pearl onions, 1 tsp grated ginger, and 1 or 2 slit green chillies.
    Note: You could use chopped onions instead of pearl onions.
  • Stir-fry for 1 minute till the onion becomes translucent.
    Note: We do not want the ginger to lose its pungency.
  • Now add a few curry leaves and mix well.
  • Next, add 1/2 cup chopped beans, 1/2 cup diced potatoes, 1/2 cup chopped carrots, and 1/4 cup peas, and stir-fry for 1 minute.
  • At this point, 1 cup water and about 1/2 tsp salt and mix well.
  • Cover and cook over medium heat till the vegetables are cooked.
  • Turn off the heat.
  • Add 200 to 250 ml coconut milk and mix well. Add a bit of water, if needed, to adjust the consistency.
  • Mix well and keep covered for 5 to 7 minutes.
    This helps the flavour of the ginger and green chilli infuse into the coconut milk.
  • Serve warm with rotis or appams.
Nutrition
Calories: 211 kcalCarbohydrates: 26 gProtein: 4 gFat: 11 gSaturated Fat: 10 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 1 gSodium: 690 mgPotassium: 453 mgFiber: 4 gSugar: 4 gVitamin A: 2894 IUVitamin C: 42 mgCalcium: 49 mgIron: 2 mg
Keyword Ishtew, Kerala Vegetable Stew, Mixed Vegetable Stew, Vegetable Stew, Vegetable Stew in Coconut Milk
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!