Vegetable Stew

This goes best with appams, but tastes great with just bread too. And it's one of those put-everything-together-and-boil recipes - and absolutely no oil! If you have tinned coconut milk, then even a child can make this so easily :)

Ingredients

1. Potatoes - 3 - small chunks
2. Carrots - 2 - small chunks (will take longer to cook, the bigger they are)
3. Green chillies - 3 or 4 (the coconut milk tones down the chilly a lot - some people add whole pepper in this dish if they want it spicier)
4. Ginger - one big piece, you can just crush and add
5. Curry leaves - a stalk
6. Coconut milk - from one coconut. You could just use canned coconut milk instead, thin it with water. You can add the thicker milk at the end to give it the desired consistency. (To make coconut milk, the hard way - :) - scrape coconut, add to mixie jar with water and extract milk. The first time, the milk will be thicker, keep it aside. Then add more water and repeat - the second milk is what you use to cook the vegetables.)

Procedure

1. Very simple! Add the following in a deep vessel - potatoes, carrots, chillies, ginger, curry leaves - and add enough second coconut milk to submerge them all.
2. Cook! Add salt after a while when the veggies are half cooked.
3. In the end, when vegetables are cooked, add a bit of the first milk - this is just to thicken the gravy.
4. You can also use the leftover first milk to pour over the appam - delicious!

See also Appam recipe.