Kerela Style Vegetable Stew

Dry roast the spices in grinding section and grind with 2 green chillis and ginger garlic. Keep aside.

Heat oil in a pan and saute onion. When onion are translucent, add ground paste and curry leaves, let ot sputter.

Now add all other veggies and salt. Add thin coconut milk and let it come to a boil. Turn the flame to medium and cover. Let the vegetables cook for about 10 minutes.

After 10 minutes, stir in the thick coconut milk. If you want more thick stew then you can grind the soaked cashews and add the paste and cook for another 5-7 minutes.

Serve hot as is or with idliyapam or appes.