Vegetable Stew

Ingredients

2 small carrots

2 potatoes

1/3 cup green peas

1 onion sliced

2 bird eye chilies, cut diagonally

1 tablespoon sliced ginger

2 cinnamon sticks

1 star anise

4 cloves

1 curry leaf

¾ cup coconut milk

Pinch of turmeric powder

Salt to taste

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Method

Cut the carrots and potatoes into cubes.

Add all the ingredients except the coconut milk in a pot with salt and turmeric powder.

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Cook over medium flame until vegetables are tender.

Reduce flame to low and add the coconut milk. Stir gently and continuously to prevent the gravy from curdling.

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When small bubbles appear on the sides of the pot, switch off the flame and continue to stir for another 30 secs.

Enjoy the stew with hoppers or aappams or a bowl of rice

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