Achamma's Stew: another variation of the Kerala Vegetable Stew

I seriously had no clue what to name this curry. I always called it the Achamma's stew 'coz this is ditto how she makes it for breakfast along with Puttu. I had tons and loads of memories attached with this curry especially as it all revolves around my Achamma (Dad's ever loving MOM). Eventhough she's no more physically on this planet, shes left her indelible footprints around her loved ones in the form of her unconditional love and treasued delectable recipes. She was a woman with a strong willpower who tactfully gave proper guidance and strength to all her eight children and thirteen grandchildren. Well this recipe is posted as an au revoir to all the wonderful memories she envoked in us...................

This dish is another variation to the oh so popular simple Kerala Veg Stew. The only difference is that a mild interesting paste of Green Chillies,Ginger- Garlic and some Garam Masala is added to make it stand out from the ordinary Stew. Its a very easy dish as everything is done on the cooker and gets prepared in a jiffy!






Ingredients

Mixed Vegetables (Potato, Carrot, French Beans, Cauliflower, Sweet Corn) - 3 cups diced and cubed
Onion - 1 big thinly sliced
Tomato - 1 small quartered
Tumeric Powder - 0.5 tsp
Salt to taste
Coconut Oil - As per one's usage
Thin Coconut Milk - 1.5 cups
Thick Coconut Milk - 3/4 cup
Curry Leaves - 2 Sprigs

For the Paste:
Green Chillies - 5 No.'s (can be increased or decreased as per one's taste level)
Ginger - 1 inch piece
Garlic - 2 No.'s
Whole Garam Masala - 2 matchstick size Cinnamon, 4 Cloves, 2 Cardamoms, 1/4 tsp fennel seeds, 1/4 tsp peppercorns

Grind the above to a fine paste with a dash of water.

Method

In a pressure cooker, heat some coconut oil (approx. 2 tbsp), add the finely diced onions and saute till they become transparent. Add the paste into this and fry till the raw smell wears off. Add the tomato and fry till it becomes mushy. Into this point of time, add the veggies, tumeric powder and salt and fry them for 2 mins. Pour the thin coconut milk into this and mix well. Put the lid on and when slow steam starts escaping, its time to put the cooker weight. Let it cook for 2 whistles to be exact. Switch off and let it cool. Open the lid, add the thick version of the coconut milk, check for salt and cook on a low flame. When you start seeing the first bubbles, switch it off completely and add the curry leaves and pour generous amount of coconut oil as garnish.
Ahem!! - The curry can be attacked with Puttu (which is the best), Appam, Iddiyappam, Chapathi, Poori's or even Ghee Rice.