I just love vegetable stew for two reasons. One: It is absolutely oil-free. Two: It is such an easy-peasy dish to make! Goes great with Idiyappams and Aapams, or even with rice, if you particularly like bland food. I love it once in a while with rice, for a change.
Although I’d posted the recipe for vegetable stew earlier (along with the idiyappams), I was still getting requests for it. So I thought it deserved a post of its own so people wouldn’t miss seeing it anymore. Here you go –
- Onions – 2 nos (medium-sized; finely chopped)
- Potatoes – 3-4 nos (large-sized; peeled and diced into 1/2″ pieces)
- Capsicum – 1 no (large size; diced into 1/2″ pieces)
- Shelled Green peas – 1/2 cup
- Garlic – 5-6 pods (finely chopped)
- Ginger – 1″ long piece (grated)
- Green Chillies – 2-3 nos (slit)
- Coconut Milk – 200ml (or 4-5 tbsps coconut milk powder creamed with 3-4 tbsps water)
- White Pepper Powder – 1/2 tsp (you could use black pepper if you don’t have the white pepper handy, only the colour wont be the same)
- Sugar – 1/2 tsp
- Salt – to taste
- Pressure cook the onions, potatoes, capsicum, shelled green peas, garlic, ginger and green chillies together, with adequate water, till they are all soft.
- In a non-stick wok, pour in the cooked vegetables. Add some warm water if required and boil for a minute (end consistency should be the same as Sambar).
- Add the sugar, salt and white pepper powder. Stir well.
- Now, simmer the flame and add the coconut milk/creamed coconut milk powder and stir well. Allow to boil for 10-15 minutes on low flame.
- Serve hot with Idiyappams/Aapams.
Originally, stew is made with only onions, potatoes, ginger, garlic and green chillies and the rest of the procedure stays the same. However, to make my stew more healthy, I threw in some capsicum and green peas.