Step 1

Prep the Vegetables (cubed potatoes, thick chunks of carrots, french beans cut into 1 inch length pieces) wash, drain and keep aside

Step 2

Peel and finely slice the shallots or pearl onions. In case you don’t have the pearl onions,add the white ones instead of red as they have mild taste.

Step 3

Heat a kadhai or a non stick pan and add coconut oil followed by the whole spices like pepper, bay leaf, star anise, cinnamon and cloves.

Step 4

Now add the onions, curry leaves and grated ginger. Saute this mixture for a few minutes until the onions turn translucent.

Step 5

Add the mixed vegetables, some water and salt. Close the pan with the lid and allow the vegetables to cook.

Step 6

Once the vegetables have cooked (they should retain their texture and not turn mushy),add the thin coconut milk.

Step 7

Stir well and let it simmer for few seconds (without a lid).

Step 8

Now add the ½cup of thick coconut milk and stir the mixture well.

Step 9

After you add the thick extract, you should not cook the vegetables for long else it will split. So stir once and switch off the flame.

Step 10

Serve the stew piping hot with idiappam or string hoppers, dosas, appam or even with chapatis or rotis.