Fragrant Coconut Vegetable Stew

BEST FOR

Lunch
Dinner

INGREDIENTS

Spices

•  4 fenugreek seeds
•  ¼ teaspoon mustard seeds
•  1 bay leaf
•  1 star anise
•  1 cinnamon stick (2 inches)
•  2 cloves
•  12 fresh curry leaves

Vegetables

•  ½ cup chopped potato
•  ½ cup chopped carrot
•  ½ cup chopped pumpkin
•  ½ cup chopped green beans
•  ¼ cup chopped drumsticks (cut into 2” pieces)

•  ½ green chili, finely chopped
•  ½ teaspoon grated ginger
•  ½ cup water

Other Ingredients

•  ¾ cup thick coconut milk
•  ½ teaspoon jaggery powder
•  ½ teaspoon rock salt

PREPARATION

Prepare thick coconut milk by blending ¾ cup coconut with ¾ cup water and then sieving it.

Method

In a pot, add fenugreek seeds, mustard seeds, bay leaf, star anise, cinnamon and clove. Dry roast for 3 minutes on low flame.
2. Add the curry leaves. Dry roast for a minute.
3. Add all the vegetables to the pot along with the water and stir. Cover and cook for 15-18 minutes on medium flame, until cooked.
4. Switch off the stove. Add thick coconut milk, jaggery, and salt. Stir and cover for 5 minutes.
5. Serve warm with lemon rice.

Coconut Stew