Sunday, 19 May 2013

Sweet and sour kairi vegetable stew

As a kid, I used to love anything Amma prepared using 'Raw mango', be it the pickle, coconut and mango chutney. After marriage although I haven't tried any dish using Raw mango except the refreshing drink Panna, but ever since I saw "Prawns Kairi stew" in one of the cookery shows, I wanted to instantly try it, and being a vegetarian I substituted it with all the veggies I could lay my hands on.
And I must say it turned out to be so delicious that my family enjoyed having rice with the creamy and rich "Sweet and sour Kairi vegetable stew".
The sourness of raw mangoes coupled with the sweetness imparted by jaggery to the colourful veggies dipped in rich creamy coconut milk, made it taste simply superb !!!!!!!!!.
Ingredients                                         Quantity                                                
Raw mangoes (medium sized)                  : 1 peeled and cut into cubes
Carrot cut into cubes                               : 1/2 cup
Cauliflower small florets                         : 1/2 cup
Potato                                                          : 1/2 cup
Thick Cocounut milk                                : 1 large cup
Green chilliesslit                                       : 2
Red chillies                                                 : 2
Fenugreek seeds                                        : 1 tsp
Mustard seeds                                           : 1 tsp
Curry leaves                                               : a few
Jaggery                                                       : 2 tsp
Water                                                          : 1 cup
Oil                                                                2 tbsp
Salt as per taste
Preparation Method :                                                                                      

  • In a frying pan , heat 1 tbsp of oil, add the fenugreek seeds and let them splutter.
  • Add turmeric powder and saute for 1/2 a min and add the chopped mango pieces and saute for 5 minutes or till they become tender.
  • Now add all the chopped vegetables and green chillies to the pan.
  • Mix well and saute for a couple of mins.
  • Add as much water as required to cook the veggies, add jaggery and few curry leaves , mix well and then cover with the lid, let the vegetables get properly cooked on medium flame, stir in between.
  • Once the vegetables are done and the water quantity is reduced to half, add salt and mix well.
  • Lower the flame, add the coconut milk and let it cook for another 2 mins.
  • Don't bring it to boil as the coconut milk may curdle. Remove from flame.
  • In a tadka pan, heat 1 tbsp oil, splutter mustard seeds, add red chilli , saute for a min, then add curry leaves and pour it onto the  kairi vegetable stew.
  • Cover with a lid. let it rest for 5-10 minutes before serving. 

    Serve it with rice.

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