Vegetable Stew

 

Nothing like a filling stew on a cold winter morning. This goes well with some rice on the side.

2-3 tbsp oil

2 cloves, 2 cardamoms and 1” cinnamon (roughly crushed using a mortar and pestle)

1 tsp minced ginger 

2-3 green chilies chopped 

1 medium onion, chopped 

A few curry leaves 

1/2 cup cubed potatoes 

1/2 cup cubed carrots 

1/2 cup cubed Japanese eggplant 

1/4 cup frozen peas

Salt

1/2 tsp pepper 

1/4 tsp ground fennel seeds or Saunf

1/4 tsp garam masala pd

1 can coconut milk

Heat oil, add the crushed spices. Next add the onions, curry leaves, ginger and green chilies. Sauté till the onions are soft. 

Next add the vegetables, salt and pepper and sauté for 5 mins. Add 1/4 cup of water, fennel pd and garam masala pd and the coconut milk. Cover and simmer on a low flame till the vegetables are cooked. Check and adjust salt and pepper as required. Serve hot with some rice.