Potatoes – 4
Spinach – 1 cup tightly packed
Turmeric powder – a pinch
Chilli powder – 3/4 tsp
Coriander powder – 2 tsp
Salt as required
For the seasoning
Oil -2 tbsp
Cumin Seeds – 1/2 tsp
. Pressure cook potatoes, peel the skin and cut it into cubes.
. Wash spinach well, discard the thick stems and chop the leaves finely.
. Heat oil, add cumin seeds, when it sizzles, add the cubed potatoes and turmeric powder.
. Saute for 5 minutes on medium flame. Then add the chopped spinach, chilli powder, coriander powder and salt needed.
. Cook covered on low flame until the spinach wilts and combines well with the potatoes.
. Serve as a side dish for rice or roti or chappati.
Potato – 2 Nos
Pudina (Mint leaves) – a handful
Onion – 1 Big
Tomato – 1
Fresh Ginger – a small piece
Garlic – 2 flakes
Curry leaves – few
Sambar powder – 2 teaspoons
Turmeric powder – 1/4 teaspoon
Salt – 1 teaspoon
Oil – 4 tablespoon
Mustard – ½ teaspoon
. Pressure cook the potatoes till soft.
. Remove the skin and cut it into medium size pieces.
. Crush ginger and garlic into a coarse paste.
. Chop the onion and tomato finely.
. In a kadai put the oil and when it is hot add mustard.
. When it pops up add the chopped onion and curry leaves and fry till onion turns transparent.
. Add ginger garlic paste and fry for a while. Then add tomatoes, turmeric powder, sambar powder and salt.
. Fry till the tomatoes mashed nicely. Add pudina and stir well. Then add potato pieces and mix well.
. Keep the stove low and stir the potatoes now and then till the potato curry is dry.
Potato – 3 nos ( small sized)
Green Peas – 1/4 cup
Tamarind – Marble size
Red chilli powder – 1 tsp
Dhania powder – 1 tsp
Green chillies – 2 nos
Big onion – 2 nos OR small onion – 12 nos
Cashew – 5 – 7 nos
Coriander leaves – 1/4 cup
Garam masala powder – 1 tsp
Cooking oil + Ghee – 1 + 1 tbsp
Mustard seeds – 1 tsp
Crushed garlic – 8-10 nos
How to make Aloo peas masala
. Pressure cook potato and peas and set aside. Grind all the ingredients given under “ To grind” to a smooth paste..
. In a wide pan heat oil and splutter the mustard seeds and add the crushed garlic.Saute till nice aroma comes out..
. Then add the ground masala paste and saute in low flame for 10-15 minutes till masala thickens and raw smell emanates..
. Now add the cooked peas and potato and mix well.
. Add the required water and allow it to boil till the desired consistency is reached..
. Finally add the coriander leaves and serve with roti !!
2 large potatoes, peeled and cubed
1 large carrot, diced
10 to 12 beans, cut length wise
2 to 3 green chillies, slit lengthwise
250 ml of coconut milk (homemade or ready can)
salt to taste
1 teaspoon of sugar
7 to 8 curry leaves
2 teaspoons coconut oil
To begin making the Kerala Style Vegetable Stew, we need to cut the vegetables in desired shapes, steam them and keep them ready.
Steam the potatoes, beans and carrots or any other vegetable of your choice and keep them aside.
In a heavy bottomed sauce pan; add in the cooked vegetables, the cococnut milk, curry leaves and green chillies. Stir well and bring the mixture to a brisk boil. Add in the salt and sugar and adjust to suit your taste.
Adjust gravy to get the right consistency by adding a little water if you want to make it little thinner. Make sure the gravy is not too watery. Finally add in the coconut oil and simmer for a few more minutes.
Turn off the heat, cover the pan and allow the Vegetable Stew to rest for about 10 minutes. This brings out the flavors from the curry leaves, green chillies and coconut milk. Transfer the Vegetable Stew to a serving bowl.
Serve the delicious flavorful Kerala Style Vegetable Stew along with Kerala Appams.