February 21, 2012

Mixed Vegetable Stew in Almond Milk

This was prepared before I went on a vacation during winter break.  I wanted to clear out most of the vegetables in my refrigerator especially the chayote squash.  I could have prepared a kurma or a kootu but decided to try out a stew kind of dish using almonds instead of coconut milk.



1 medium chayote squash chopped
1 med carrot cubed
1 potato cubed
handful of peas
1 onion finely chopped
3/4 tsp cumin seeds
2-3 green chillies
3-4 garlic cloves
1 inch piece ginger
1 tbsp oil
3 tsp sliced almond soaked in little milk
1 tsp coconut
salt to taste
1/8 to 1/4 tsp chilli powder


Take oil splutter the cumin seeds, 2-3 cloves, 1 inch cinnamon and pinch of elaichi powder, small bay leaf.  Add onions and saute it on med heat for 2 minutes.  Add the grated ginger, garlic and green chillies and saute for a minute.  Add all the vegetables, salt, pinch of turmeri powder and stir for a minute.  Add water so that the vegetables are just covered and pressure cook for not more than five minutes or upto one whistle.  Grind the almonds with the coconut adding water till it is smooth.  Otherwise you can use store bought almond milk or prepare the almond milk at home.  I did not have the patience to do that just ground the almonds with water.  Add this to the cooked vegetables and let it boil for 3-4 minutes and simmer it for ten minutes.

Serve this with rice or parathas.


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