Mangalorean Vegetable Stew

1. 1
   prep · ~10 min

   Prepare the vegetables.

   1.Peel and cube the potato and carrot into bite-sized pieces.

   2.Trim the green beans and cut into 1-inch lengths.

   3.Soak the tamarind in 2 tbsp warm water for 10 minutes, then squeeze to extract the pulp. Discard the solids.
2. 2
   boil · ~10 min

   Cook the vegetables.

   1.Place the cubed potato, carrot, and green beans in a pan with 1 cup of water and turmeric powder.

   2.Bring to a boil and cook until the vegetables are just tender but still firm (about 8-10 minutes).

   3.Add the green peas in the last 2 minutes.

   TIPDon't overcook the vegetables — they should retain a slight bite as they'll simmer further in the gravy.
3. 3
   prep · ~3 min

   Grind the coconut masala paste.

   1.In a mixer grinder, add the grated coconut, cumin seeds, coriander seeds, black peppercorns, garlic cloves, and green chilies.

   2.Add 0.25 cup of water and grind to a very smooth, fine paste. Set aside.

   TIPGrind until the coconut releases its oil and the paste feels creamy between your fingers — this is the secret to a rich stew.
4. 4
   temper · ~6 min

   Make the tempering.

   1.Heat coconut oil in a heavy-bottomed pan over medium heat.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add dried red chilies and curry leaves. Stir until fragrant (15 seconds).

   4.Add sliced onion and sauté until translucent and soft (4-5 minutes).
5. 5
   simmer · ~5 min

   Add the masala paste and cook.

   1.Lower the heat and add the ground coconut masala paste to the pan.

   2.Stir continuously and cook for 4-5 minutes until the raw smell disappears and the mixture thickens slightly.

   3.Add the tamarind pulp and mix well.

   TIPKeep the heat low while cooking the coconut paste to prevent it from scorching or spitting.
6. 6
   simmer · ~10 min

   Simmer the stew with vegetables.

   1.Add the cooked vegetables along with their cooking water into the pan.

   2.Add the remaining 0.25 cup of water, if needed, for a thin, stew-like consistency.

   3.Season with salt and stir gently to combine.

   4.Bring to a gentle simmer and cook for 8-10 minutes for the flavors to meld.

   TIPThe stew should have a thin, milky consistency — not too thick. The flavors deepen as it rests.
7. 7
   rest · ~5 min

   Rest the stew before serving.

   Turn off the heat and let the stew rest for 5 minutes. This allows the coconut flavors to fully bloom.

   TIPA short rest off the heat makes a noticeable difference — the gravy turns silkier and more fragrant.
8. 8
   serve

   Serve the Mangalorean Vegetable Stew.

   Transfer to a serving bowl. Serve hot with appam, neer dosa, or steamed rice.

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