Vegetables cooked with a few spices in coconut milk makes for a medley in the mouth; this vegetable stew merges well with the pancakes and rice string hoppers in Kerala and makes for an exquisite breakfast.
Ingredients
3 cups mixed vegetables
2 onions, sliced long and thin
1 tsp ginger
6 green chillies
1 tomato, cubed
2 one inch pieces of cinnamon
6 cloves
4 cardamom pods
½ tsp black peppercorns
1 cup thick coconut milk
2 cups thin coconut milk
1 sprig curry leaves
¼ cup coconut oil
Preparation
In a pan, pour oil
When the oil heats up, add the peppercorns
Throw in the cinnamon, cardamom and cloves
Add the onion slices and saute well
Add curry leaves, green chillies and ginger
Put in the mixed vegetables
Add salt, and put the lid on the pan
When half cooked, pour in the thin coconut milk and close the lid letting it cook
Once cooked, add the tomatoes
Add the thick coconut milk and take off the flame before it boils
