Vegetable stew

Ingredients:

• Carrot-1
• Beans-5 to 6 nos
• Cauliflower-few florets
• Potato - 1
• Capsicum -1 small
• Onion-1
• Ginger- 1 inch piece
• Coconut milk -  2 cups
• Green chilli- 3 to 4
• Salt- to taste

To temper:

• Coconut oil-2 tsp
• Mustard seeds-1/4 tsp
• Curry leaves- 1 spring
• Pepper corns-1/4 tsp
• Asafoetida- a pinch

Method:

• Grate coconut add 1/2 cup of water and grind it. Strain on to remove the 1 St coconut milk. Keep aside.
• Now again add 1/2 to 3/4 cup of warm water,grind and strain it to get 2 nd coconut milk.
• Now chop the vegetables length wise.
• In a pan temper with oteem mentioned, and then add finely chopped ginger, followed by onion.when it becomes transparent add all the veggies and 2nd ( thin) coconut milk.
• Wait till the veggies are done.
• Once they are cooked add 1st ( thick) coconut milk and turn off het flame immediately.

Notes:

• Make sure that the coconut is not too sweet,else you stew will be on a sweeter side.
• Some times coconut milk may curdle, to avoid this I cook the vegetables with very less water and then add thick and thin coconut milk and turn off the flame.
• Ginger gives an amazing flavour so do not skip it.
• You can add veggies of your choice.