Anita Jaisinghani's Kerala Vegetable Stew
Pondicheri's Kerala Vegetable Stew is a simple vegetable dish you can whip up in about 30 minutes. Our friend Anita Jaisinghani is a culinary wizard in many areas, but her vegetable-focused meals are a treasure. Be sure to check out her brand new website, India 1948!
Ingredients
- 4 Tbsp coconut oil
- 1 tsp mustard seeds
- in pinch of asafoetida If available. Can find it at international grocery stores.
- 3 stalks curry leaves
- 1 cup red onion finely chopped
- 1 cup potato cut into 1” pieces, 150 g
- 2 cups butternut squash cut into 1” pieces
- 2 Tbsp ginger puree
- 1 tsp Coriander Seeds crushed
- 1 tsp chili powder
- ½ tsp Turmeric
- 2 tsp salt
- 2 cups Tomatoes chopped
- 1 cup coconut milk
- 1 cup green peas frozen or fresh
- 1 tsp fennel seeds crushed
- ½ cup Peanuts toasted and chopped
- ½ cup chopped cilantro
Instructions
- Heat up the coconut oil & pop the mustard seeds & asafoetida. Almost immediately add the curry leaves and fry them for 10 seconds. Add the chopped red onion, potato and butternut squash and sauté at medium heat until onions are soft.
- Add the ginger, coriander, chili, turmeric and salt. Next add the tomatoes and cook for another 4-5 minutes at medium heat or until the tomatoes are soft.
- Add the coconut milk and bring the mixture to a soft boil. Cover and cook until the vegetables are cooked through.
- Add the green peas, fennel seeds and cook for another minute until the peas are cooked through.
- Garnish with peanuts and cilantro.
Notes
This recipe is provided courtesy of Anita Jaisinghani of Pondicheri and her website India 1948.
Tried this recipe?Let us know how it was!