Ingredients
- 2 tablespoons oil
- 1 piece of cinnamon
- 3 green cardamom pods
- 3 cloves
- 2 bay leaves
- Few curry leaves
- 1 small chopped onion
- 2 teaspoon chopped ginger
- 2 small cloves, minced garlic
- ½ teaspoon freshly cracked black pepper
- 1 large diced potato
- 1 diced carrot
- 3-4 green beans cut into 1″ pieces
- ½ cup green peas
- 1½ cups thin coconut milk
- Salt to taste
- ½ cup thick coconut milk
- ½ cup California walnut halves
Preparations
- Heat oil in a large pan. Add the whole spices (cinnamon, cardamom pods, and cloves) bay leaves and curry leaves, and let them splutter.
- Now add the onions, ginger and garlic. Sauté well till the onions turn soft and translucent. Then add cracked black pepper and mix well.
- To this add vegetables, thin coconut milk and salt to taste. Cover and cook till the vegetables are soft for 10 mins and then add California walnuts.
- While the vegetables are cooking, check seasoning and add the thick coconut milk. Let it simmer for a couple more minutes or till heated through, but do not boil the stew after adding thick coconut milk.
- Garnish with California walnuts and serve hot.