Karikai Stew

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • Onion - 1 (finely chopped)
  • Potato - 2 (cubed)
  • Carrots - 2 (cubed)
  • Beans - 12-15 (chopped long)
  • Cauliflower - 1/4 (cut in florets)
  • Green peas - 2 tbsp
  • Ginger - garlic paste - 1.5 tsp
  • Green chillies - 3-4
  • Coconut - 1 cup (grated)
  • Cinnamon - 1 small stick
  • Cloves - 2
  • Bay leaves - 2-3
  • Black and green cardamom - 2 of each
  • Curd - 2 tbsp
  • Turmeric powder - 1/2 tsp
  • Chilli powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Oil - 2 tbsp
  • Water - 1.5 cups
  • Chopped coriander leaves - 2 tbsp

How to Make Karikai Stew

  • Wash all the vegetables.
  • Make a paste of coconut, cinnamon, cloves and 2 green chillies.
  • Heat oil in a pressure cooker and add bay leaves and the cardamom.
  • Saute till fragrant.
  • Add onions and remaining green chillies and fry until golden brown on medium heat.
  • Add turmeric powder, ginger - garlic paste and stir.
  • Add all the diced vegetables, coconut paste, chilli powder and salt.
  • Saute on medium flame.
  • Add water and pressure cook till one whistle blows.
  • Once cooked, add yogurt, coriander leaves and garam masala, and simmer on low heat for 3-4 mins.
  • Garnish with coriander leaves and serve hot with phulkas or rice.

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