Vegetable Curry (Stew) Simmered in Coconut and Yogurt
- 2 cups ash gourd, cut into 1 inch cubes
- 1/2 cup french beans, cut into 1 inch pieces
- 1/2 cup yellow pumpkin, cut into 1 inch cubes
- 1/2 cup any other vegetable, do not use sweet vegetables
- 1 tsp white raw rice, soaked in water
- 1 big cup or 2 medium cups yogurt or curd, sour curd preferred
- 1 cup coconut, grated
- 1/2 tsp cumin seeds
- 1/8 tsp hing/asafoetida powder
- 4 green chili
- 1 1/2 tsp salt, as per taste
- 8-10 curry leaves, for tempering
- 1/2 tsp mustard seeds, for tempering
- 1 dry red chili, broken into two
- 1 1/2 tsp ghee/butter/oil, for tempering
- 1/4 tsp cumin seeds, for tempering
Step-By-Step Instructions and Images of Making Vegetables Stew:
1. Wash the vegetables. Cut them into pieces as per instructions.
2. Take two cups of water in a vessel. Pour the vegetable pieces into it. Add some salt. Cook till they are done yet crisp. Switch off the stove. Keep the vessel covered.
3. Take grated coconut, green chili, cumin seeds, soaked white rice and asafoetida in a mixer/grinder. Make a smooth paste, adding some water.
4. Pour this mix into the vessel containing cooked vegetables. Switch on the stove. Let the fire be medium-high. Add yogurt or curd. Throw salt. Mix well. You can add water to get the required consistency. Normally this dish should be thick in texture. Let it boil for 5 minutes. Simmer the stove for two more minutes.
5. Remove the vessel from the stove top. Now, it is the time to make tempering. Heat oil/butter/ghee in a small pan. Add mustard seeds to it. Add cumin seeds when mustard starts crackling. Throw in broken red chili and curry leaves. Mix once. This is called tempering. Transfer the mix on the stew. Mix well. Keep the vessel covered. Vegetable stew is ready to serve. Serve it with hot rice or any other type of pancake. The best part is, you can eat the fresh vegetable pieces just like that, as they are very tasty and not so spicy.
Nutritional Information of Vegetable Stew:
|Serving size: two heaped cups|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Carbohydrates 15 g||5%|
|Fiber 3 g||12%|
|Protein 3 g||6%|
|Sodium 56 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|