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Vegetable Ishtu | Mixed Veg Stew

5 from 1 vote
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Course: Gravy
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Carrot – 2 peeled and cut into slightly big chunks
  • Potato – 1 big peeled and cut into big chunks
  • Beans - 6 about 1 inch
  • Cauliflower - 1/4 cut into florets
  • Green Peas - 1/4 cup
  • Onion – 1 sliced finely
  • Green chilly - 2 Adjust According to your spice level
  • Whole black pepper - 1/4 tsp optional or pepper powder - 1/2 tsp
  • Cloves - 2
  • Cardamom – 2 or 1/4 tsp
  • Thick coconut milk - 1 cup + 1/4 cup
  • Curry leaves - few
  • Salt - as needed
  • Coconut oil - 1 tbsp

Instructions

For the instant pot version

  • Add coconut oil and when the oil is hot add bay leaves and  clove
  • Add onions, green chilies, and pinch of salt; saute
  • Add pepper powder and cardamom powder
  • Cook for 2/3 minutes or till onions are translucent. Sprinkle little water if required
  • Turn off IP
  • Add vegetables, remaining salt, 1/4 coconut milk, and 1/2 cup of water
  • Cook for 1 min, high pressure, and natural release
  • After the pressure settles down gently open the lid; mix well
  • Add 1 cup of thick coconut milk, cook for a minute, and switch off
  • Add little coconut oil in a small pan and sauté curry leaves; add it to the stew

To cook in the pan

  • Add oil to a pan. When the oil is hot add clove and bay leaf
  • Add onion, green Chilli, pepper powder, cardamom powder, and salt; sauté
  • Cook for 2/3 minutes
  • Add the cubed vegetables & combine well. Add 1/4 cup of  coconut milk and water, bring to a boil, and simmer to medium
  • Cover and cook till vegetables are cooked; sauté once in a while
  • Add 1 cup of coconut  milk and cook for 30 seconds and switch off
  • Add little coconut oil in a small pan and sauté curry leaves; add it to the stew

Video

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Notes

  1. Can add garlic and ginger
  2. Frozen veggies can be used for making stew
  3. I have used store brought coconut milk but coconut milk can also be made at home
  4. Add water to 2 cups of coconut and grind it. Filter the ground coconut, and the resultant milk is the thick coconut milk. Add water once again to the coconut residue and grind once more. Filter it again, and the resultant milk is the thin coconut milk
  5. For the pressure cooker method repeat the same process in a pressure cooker and cook for one whistle, manual/natural release 
  6. Coconut cream can be used instead of coconut milk
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