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.
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.