Stew

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INGREDIENTS :

200gms Carrots
150gms Beans
150gms Potatoes
250gms Cauliflower, florets
50gms Green Peas
2 fresh Coconuts, Grated
4 tbsp Coconut Oil
1 inch Ginger, Chopped into Juliennes
4 Green Chilies, slit lengthwise
2 Onions, Sliced
10 - 15 Curry leaves
Salt to taste

METHOD :

Cut the Carrot, Beans and Potatoes into even sized cubes. Parboil the Vegetables in salted water. Remove, drain and keep aside. Grind the Coconut and extract thick Coconut Milk. Now Grind the Coconut again adding little water and extract thin Coconut Milk.

Heat Oil in a kadai(wok), add Ginger, Chilies and Onions. Fry till the Onion turns translucent. Add the Curry leaves and the Vegetables, saute for a couple of minutes. Add thin Coconut Milk and simmer. Add salt and stir well. Remove from heat and add the thick Coconut Milk. Stir lightly.

Serve hot with Appams.