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