(Perfectly steamed vegetables simmered in coconut-based Indian curry)

Namaskaram! Sukhamalle?

Wondering why the post started in Malayalam language today? It’s because today’s recipe is from ‘God’s own country’ - Kerala! A beautiful vegetable curry that I am totally in love with. I make this curry at least once in 15 days. This easy vegan curry is everything that I want at dinner time. Why you ask? It’s because-

• it’s mild yet delicious

• it’s vegan!

• a great way to use leftover vegetables in your refrigerator.

• it goes perfectly well with rice

• it is loaded with healthy vegetables

• it feels rich and creamy however it is light on the stomach

• it gets made in less than 30 minutes!

Kerala stew with appam is a traditional malayali breakfast. You can eat this curry with rice/idli/dosa too! ‘Ishtu’ is a type of curry made using whole spices, curry leaves, and coconut milk. This curry is a vegetable Ishtu. Traditionally this curry is made using potatoes, french beans, carrots, and peas. However, I do break some rules and add cauliflower, corn, and paneer to this curry. I skip the potatoes. You can have your pick when it comes to the veggies. So, if you want the traditional Kerela Ishtu, add French beans, potatoes, carrots, and peas only. However, I strongly suggest you try my version of this curry once. Who knows you might like it better.

RECIPE VIDEO

Ingredients

• 2 tbsp coconut oil (नारियल का तेल)

• 4-5 cloves (लौंग)

• 1 inch cinnamon stick (दालचिनी)

• 1 bay leaf (तेजपत्ता)

• 6-7 garlic cloves finely chopped (लहसून)

• 1 onion (प्याज)

• 6-7 curry leaves (करी पत्ते)

• 1-2 dry red chillies (सुखी लाल मिर्च)

• 1 tbsp green chili paste/ finely chopped green chilies(हरी मिर्च पेस्ट/ बारीक कटी हरीमिर्च)

• 6-7 French beans (फ्रेंच बीन्स)

• 10-12 cauliflower florets (गोभी)

• 1 carrot(गाजर)

• 1/4 cup peas and corn ( मटर और भुट्टे के दाने)

• 1 small tomato (टमाटर)

• 2 cups thick coconut milk ( गाढ़ा नारियल दूध)

• handful paneer cubes ( पनीर)

• 1 tsp black pepper powder (काली मिर्च पाउडर)

• salt as per taste (नमक स्वादानुसार)

• coriander leaves chopped (धनिया के पत्ते)
  
  

Method

• Wash all the vegetables and cut them. as shown below -

• In a heavy bottom pan, heat oil.

• Once the oil gets hot, add cloves, cinnamon stick, and bay leaf to it and sauté on low flame till fragrant.

• Add finely chopped garlic and sauté till it turns golden brown.

• Add onion, green chili paste, and cook till the onions become translucent.

• Add chopped vegetables, salt, and give everything a nice stir.

• Cover the pan and let the vegetables cook on low flame for 3-4 minutes. Remove the lid to check if adding water is necessary. The vegetables release water on addition of salt. However, if they have dried up just add very little water(about 2 tbsps). Cover and let the vegetable steam cook for 8-10 minutes. Keep a check on them. We DO NOT want to overcook/burn the vegetables.

• When the vegetables are half-done, add tomatoes. Cook them with the veggies.

• Add coconut milk, paneer cubes, and black pepper powder. Let the curry simmer.

• In a small tadka pan, heat little oil. Add red dry chili, and curry leaves to it. Add this tadka to the curry.
  
  
  

  KERALA VEGETABLE STEW IS READY TO SERVE !!

  SERVE HOT WITH RICE OR APPAM.

Notes -

• It is extremely important to steam the vegetables to perfection. Overcooked vegetables spoil the taste of this curry BIG TIME! Keep a check on the veggies while steam-cooking them. You can steam-cook the veggies separately and add them to this curry.

• The use of coconut oil is recommended as it gives a distinct flavor to this curry. Use the regular parachute 100% pure coconut oil (YES THE ONE WE USE TO OIL OUR HAIR! It is edible!). See the recipe card below. If you don’t have it you can use regular cooking oil(groundnut oil/ sunflower oil) instead.

• Use thick coconut milk for this curry. It gives the curry a perfect consistency and taste.

• You can extract coconut milk from a freshly grated coconut or use canned coconut milk. I have explained the procedure for extracting coconut milk from freshly grated coconut in the ‘Solkadhi’ recipe.

• You can add curry leaves, and dry red chillies to the sautéed onions and skip doing an extra tadka.

Did you make this recipe?
Kindly let me know in the comments section below and tag @bitesandbokeh on INSTAGRAM.