Vegetable Stew | Kerala Vegetable Ishtu | Breakfast Curries

Vegetable stew, or popularly called veg ishtu in Kerala, is a very simple coconut milk based curry made with a mix of vegetables.It serves best with paalappam, idiyappam and can also be served with chapathis or rotis.There are many ways of making this stew, and you can use any kind of mixed vegetables.I have used only beans, carrots and green peas as it is the most commonly found vegetables in all homes. Adding turmeric powder is optional in this curry, I have added in the pic post but not added in the video post though.My kids love this curry a lot as it has coconut milk and is mildly spiced compared to other curries.Do give this a try if you haven't tasted this before or if you like it!!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 4-5
Ingredients
beans 1 cup chopped small
carrots 1 cup chopped small
green peas 1 cup thawed (if using frozen)
potato 1 cooked and mashed
onion 1 half moon sliced
ginger-garlic paste 2tsp
green chillies 2 vertical slit
cinnamon 1" stick
cloves 2-3
cardamom 2
turmeric powder 1/2 tsp
garam masala 3/4 tsp
pepper powder 3/4 tsp
coconut milk thick 1/4 cup or 2tbsp
coconut milk thin 1.5 cups
curry leaves few
oil 2tbsp
salt to taste

Watch on YouTube -

Method

• Cook the potatoes with skin in a pressure cooker with water, turmeric powder(a pinch) and salt for 3 whistles or until cooked.Wait for the steam to release and then open, remove potatoes from water immediately, add cold water.Drain and then peel the skin off.Mash the potatoes roughly in small tid bits.Keep aside.
• Heat a sauce pan and add the chopped vegetables;beans, carrots and sweet peas.Add 1/4 cup water and salt, cook until done.
• In another pan, heat oil.Add in the whole garam masala;cinnamon, cloves and cardamom.Add in the sliced onions and curry leaves, sauté until translucent.
• Add the ginger garlic paste, green chillies and sauté until the raw smell disappears.
• Add the spice powders, turmeric powder, pepper powder and garam masala.Sauté for 30 secs and then add the cooked vegetables.Add the thin coconut milk and mashed potatoes.Adjust salt to taste.
• Bring to a boil and let the flavours get nicely infused.The gravy will thicken slightly after 3–4 mins, finally add in the thick coconut milk.Turn off heat immediately, mix well and adjust salt if required, leave covered for 5 minutes.
• Serve hot with paalappam or idiyappam.

NOTES
* If you are using dry green peas, then soak and pressure-cook before adding with other vegetables.I have used frozen green peas.
 * The main spice is from the green chillies and pepper powder.So, add as per tolerance.
* I have used canned coconut milk and so have used only two milks thin and thick, but if you are squeezing coconut milk from freshly grated coconut then use the third coconut milk for cooking vegetables instead of water. 
* Omit adding turmeric powder if you wish to get the white colour of coconut milk, I try both ways.

* You can even add a paste of 10–12 cashews soaked & ground to make it richer, but this curry tastes good without adding the paste too.

Related Posts
Corn Ishtu
Mixed beans Stew
Chicken Stew
Beef Mappas