Tuesday, 12 December 2017


A Refreshing Stew to lighten up any meal!

Cooking Time: 20 minutes
             Yields: two servings


Lady's fingers 4 g chopped as chunks 2-3 cm long
Shallots or onion chopped 2 g
Green Chillies 2 slit longitudinally
Curry leaves 20 
Garlic Cloves 4 pcs
Cumin seeds one tbsp
Shredded coconut 3 g
Fennel seeds 1 tsp
Groundnut oil 1 tbsp
Mustard seeds 1/2 tsp
Cloves 3-4 optional
Turmeric 1/2 tsp
Salt 1 tsp
Coriander leaves 2 g chopped
Tomatoes chopped 4 pcs
Water needed 300 ml


Grind the coconut, cumin and garlic using 20 ml of water to a coarse texture.
Set aside.
Heat the frying pan with oil. (medium heat)
Add mustard seeds
Once it starts crackling, add fennel seeds and cloves to fry.
Add shallots, curry leaves and green chillies.
Add turmeric. Saute until the shallots turn translucent.
Add Veggie chunks and saute on low flame. (for 2 minutes)
Add tomatoes
Saute for a few seconds.
Transfer the coarsely ground contents.
Add 300 ml water to adjust the consistency.
Add salt.
Allow bubbling until the veggies get softness.
Garnish with coriander leaves chopped

Turn off the heat.
Serve hot with hot steamed rice!

This is an authentic Kongu Cuisine

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