Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, malabar vegy stew. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Malabar vegy stew is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Malabar vegy stew is something which I have loved my entire life. They’re nice and they look fantastic.
Southern Indian Vegetable stew with coconut, curry leaves Stews infused with spices are cooked in most households and the common factor in all parts of Keralan cuisine is. Malabari or Malabar Mutton Stew is a South Indian mutton or lamb stew recipe usually eaten with steamed rice. This easy Malabar mutton stew recipe is made.
To get started with this particular recipe, we have to prepare a few components. You can cook malabar vegy stew using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Malabar vegy stew:
- Make ready 100 ml Coconut milk
- Take 1/2 cup water
- Make ready 1/2 cup onion chopped
- Make ready 1 tsp ginger slices
- Get 1 tsp black pepper crushed
- Prepare 1 green chilli slit
- Prepare 12 curry leaves
- Take 1/2 tsp turmeric powder
- Get 1 big tomato chopped
- Make ready 1/2 cup carrot dices into cube
- Make ready 1/2 cup beans chopped
- Prepare 1/2 cup cauliflower florets
- Get to taste Salt
- Take 2 tbsp chopped coriander leaves
- Take 4 nos cloves
- Take 1 " cinnamon
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Instructions to make Malabar vegy stew:
- Heat oil in a kadai, add cloves, cinnamon and fry for 4 seconds.
- Then add onions and ginger fry for 3 minutes as they begin to soften, now add green chilli, curry leaves and turmeric powder, stir well, fry for 30 seconds,
- Add chopped tomatoes and fry for 2 minutes, then add all vegetables and fry for 2 minutes then add curry leaves, salt to taste and add water,cook for 3 minutes then
- Add coconut milk and simmer for a further 3 minutes, now add black pepper and remaining curry leaves
- Garnish with coriander leaves and serve hot with rice.
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