vegetable stew

1. Chef Ashokkumar
Kai Kari Stew
Ingredients:
100 gmscarrots
100 gmscauliflower
50 gms french beans
100 gms potatoes
100 gms green peas
100 gms medium onions
4 green chillies
1 inch ginger
3 gm cumin seeds
6 cloves garlic
10-12 curry leaves
2 cup coconut
4 tbsp refined sunflower or coconutoil
Salt to taste
1/2 tsp garam masala powder
Procedure :
• Wash, peel and cut carrot, beansand potatoesinto equalsized cubes. Cut
cauliflower into small florets and soak in salted warm water.
• Peel and slice the onion and wash and slit the green chilies.

2. Chef Ashokkumar
• Peel and grind the ginger and garlic to a smooth paste. Wash the curry
leaves.
• Soak the coconutin 2 cupsof warm water, grind and squeeze outthick milk.
Repeat this processtwo more times but with only one cup water to get totally
three extracts of varying density.
• Par boil the vegetables one by one, drain and keep aside.
• Heat oil , Add cumin seeds , onion, curry leavesand green chilies. Keep
sautéing till the onion juststarts becoming lightbrown.
• Add the vegetables and green peasand sauté for a couple of minutes. Pour
the third extract of coconutmilk and boil.
• Now add the second extract of coconutmilk. Simmer and reduce by half.
• Season with salt to taste, remove from heat and add the first extractof
coconutmilk.
• Bring back to simmer, sprinkle the garam masala and serve hot.
The same can be prepared withoutonion , garlic , ginger potato and garam
masala.