Vegetable Stew

I made appams with vegetable stew yesterday.  Here is the recipe for the stew.  If you prefer a meat stew, please follow the recipe in this link: https://kitchenanugraha.blogspot.com/2018/12/appam-and-stew.html

Ingredients:

2 to 3 cups of julienned vegetables (carrots, beans, potatoes, green peas, mushrooms, a stalk of Chinese broccoli, roughly chopped cabbage)

Crushed ginger and garlic – ½ a table spoon each

1 - 200 ml tin of coconut milk

2-3 cloves

2 sticks of cinnamon

1 bay leaf

2-3 green chillies, sliced

1 large onion, sliced

 A table spoon of oil

½ teaspoon mustard seeds

1 stalk of curry leaves

½ a cup of milk if needed (optional)

1/2 teaspoon turmeric (optional)

Freshly ground black pepper – ½ teaspoon

Salt to taste

In a saucepan, heat oil, add the cloves, cinnamon and bay leaf.  When it releases its fragrance, add onions, ginger, garlic, and green chillies.  Saute for a few minutes and add the rest of the vegetables, one cup water, turmeric powder if using and salt to taste and let it cook to almost done.  Add the coconut milk and complete the cooking process.

In a wok, heat oil, add mustard seeds and when it crackles, add the curry leaves.  Add this to the stew. Check stew for salt, add freshly ground black pepper and serve hot with appam. You can thicken the stew at the end with some fresh full cream milk if desired.  

I made this stew without the turmeric this time. The turmeric imparts a deep yellow colour to the stew and it looks very appetizing.

Note:  This stew can be made just with potatoes as well.