- 3 tablespoons edible coconut oil
- 2 bay leaves
- 2 three-inch cinnamon sticks
- 4 green cardamoms
- 5-6 cloves
- 1 onion, finely sliced
- 1 teaspoon ginger, crushed
- 2 cups of diced potato
- 1 cup of chopped beans
- 1 cup carrot, diced
- Salt, to taste
- 4 slit green chillis
- A few curry leaves
- 1 teaspoon pepper powder
- 2 cups of normal milk (a substitute for coconut milk)
- In a pan, heat the coconut oil. Once hot, add cardamoms, cinnamon sticks, and bay leaves. Sauté for a few seconds.
- Introduce the sliced onion to the pan and sauté until it turns translucent. Add the crushed ginger and sauté for a few more seconds.
- Incorporate the potatoes, beans, and carrots. Season with salt and mix well.
- Cover the pan, ensuring to stir occasionally. When the vegetables are halfway done, introduce the curry leaves and green chilis. Cover again and continue cooking until the vegetables are fully tender.
- Once the vegetables are cooked, remove the lid, sprinkle in the pepper powder, and stir. Cook for an additional 1-2 minutes, then turn off the heat to allow the mixture to cool slightly.
- After a couple of minutes, pour in the milk and stir thoroughly. Reignite the stove and heat the mixture, stirring often. Let it simmer on low heat for 10-15 minutes, making sure to stir occasionally.
- As a final touch, drizzle in one tablespoon of coconut oil and give it a gentle stir.
Serve your authentic Kerala vegetable stew warm, preferably with some appams or rice.
Tip: This recipe uses normal milk as a substitute for traditional coconut milk. If you wish to get the authentic taste of Kerala, consider using thick coconut milk instead.