How to make Kaikari Ishtew -

Vegetable stew with coconut milk

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrots (गाजर), Potatoes (आलू)

Cuisine : Kerala

Course : Main Course Vegetarian

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For more recipes related to Kaikari Ishtew checkout Badami Mixed Vegetables, Badami Mixed Vegetable, Gajar Gobhi Shalgam Ka Saag, Carrot and Apricot Sabzi . You can also find more Main Course Vegetarian recipes like Shahi Paneer Kachhe Kele Ka Foogath Doodh Nakhela Leelva Beetroot Kofta

Kaikari Ishtew

Kaikari Ishtew Recipe Card

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Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kaikari Ishtew Recipe

  • Carrots 2 medium

  • Potatoes 2 medium

  • French beans 6-8

  • Cauliflower 1 medium

  • Onions 2 medium

  • Green chillies 4

  • Ginger 1 inch piece

  • Garlic 4 cloves

  • Curry leaves 10-12

  • Green peas shelled 1/2 cup

  • Coconut scraped 2 cups

  • Oil 4 tablespoons

  • Coconut oil 2 tablespoons

  • Bay leaves 2 leaves

  • Star anise 2

  • Cinnamon 2 inch stick

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

Method

Step 1

Peel, wash and cut carrots and potatoes into one inch sized cubes. String, wash and cut French beans into one inch sized pieces.

Step 2

Wash and cut cauliflower into small florets and soak in salted warm water for fifteen minutes and drain. Peel, wash and slice onions.

Step 3

Remove stems, wash and slit green chillies. Peel, wash and grind ginger and garlic to a smooth paste. Wash curry leaves and pat them dry. Wash and drain green peas.

Step 4

Soak the coconut in two cups of warm water, grind and squeeze out thick milk. Repeat this process two more times but with only one cup water each to get a second and third extract.

Step 5

Heat sufficient water and boil carrots, potatoes, French beans, cauliflower and green peas, individually until almost cooked. Heat both oils together, add bay leaves, star anise and cinnamon and stir-fry till flavours are released.

Step 6

Add onions, curry leaves, ginger-garlic paste and slit green chillies and sauté for three to four minutes or till onions start turning light brown. Add cooked carrots, potatoes, French beans, cauliflower and green peas and stir-fry for two minutes. Stir in third extract of coconut milk and bring to a boil.

Step 7

Reduce heat and simmer for two to three minutes. Add second extract of coconut milk and cook on medium heat till the liquid is reduced to half the quantity. Add salt, remove from heat and stir in the first extract of coconut milk. Reheat on medium heat for two minutes, sprinkle garam masala powder and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.