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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!
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Course Entrées
Servings 4 cups

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.
Keyword Anita Jaisinghani, Houston, India 1948, Pondicheri
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