Vegetable stew

From time to time I get frozen idi-appam from the Indian store and make a stew or theeyal to go with it.. This is a traditional south-indian, typically keralite combination , and I have come to like it by virtue of embracing the cuisine that is my husband's mother-cuisine..something like mother-tongue :)

This is very simple but delicious dish and goes well with rice/roti/dosa too..

4 medium sized potatoes, square cuts

1 cup chopped cauliflower

1/2 cup chopped carrot

1/2 cup chopped green beans

4-5 nos black peppercorn

2-3 green chillies, slit in the middle

1/2 can coconut milk

salt to taste

black pepper to taste

1/2 tsp mustard seeds

8-10 curry leaves

In a wide pan, add potatoes , whole pepper corns, green chillies and saute for a minute...add some water and let cook for 5 mins..add beans , carrots, cauliflower one by one and let cook in water at medium heat. Add salt.

Once the vegetables are cooked al-dente, turn off the flame and add 1/2 can of coconut milk and stir. Add black pepper powder to taste.

Bring some oil to heat , add mustard seeds to splutter and curry leaves. Pour on the vegetable stew .