Ingredients

• Onion - 1 medium (finely chopped)
• Potato - 2 medium (cut into one-inch sized)
• Carrots - 2 medium (cut into one inch cubes)
• Beans - 12-15 (cut into one-inch sized)
• Cauliflower - 1/4 (Separate the florets)
• Green peas - 2 tbsp
• Ginger-garlic paste - 1.5 tsp
• Green chillies - 3-4
• Coconut - 1 cup (freshly grated)
• Cinnamon - 1 small stick
• Cloves - 2
• Bay Leaves - 2-3
• Black and Green cardamom - 2 each
• Yogurt - 2 tbsp
• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp (As desired)
• Garam masala - 1/2 tsp
• Oil - 2 tbsp
• Water - 1.5 cups (if required you can add more)
• Chopped coriander leaves - 2 tbsp

How to Make Simple Karikai Stew

• Wash all the vegetables well.
• Make a paste of coconut (grated), cinnamon, cloves and 2.5 green chillies.
• Take a pressure cooker, heat oil in it, then add bay leaves, green and black cardamom.
• Saute it, then add onions and remaining green chillies.
• Fry until golden brown on a medium heat.
• Add turmeric powder, ginger-garlic paste.
• Now add all the diced vegetables, masala paste, chilli powder, salt and fry well for 2 mins on a medium heat.
• Now add water and pressure cook for one whistle.
• Once it is cooked, remove the lid, add yogurt, coriander leaves and garam masala and let it boil on low heat for 3-4 mins.
• If too thick, water can be added.
• Check the salt.
• Serve hot with phulkas or rice.