Why this recipe works
Stew (ishtu) is a study in gentleness: vegetables simmered in coconut milk with whole cardamom, clove and cinnamon, kept pale and mild with no chilli powder or turmeric. The thick coconut milk goes in off the heat so it stays silky, and a final drizzle of coconut oil and curry leaves is the Kerala signature.
Ingredients
Method
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1
Bloom the whole spices in coconut oil, add ginger and green chilli, then the vegetables and thin coconut milk.
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2
Simmer gently until the vegetables are just tender, keeping the stew pale.
Why pale: with no chilli powder or turmeric, the delicacy is the point, the flavour comes from the whole spices and coconut, not colour or heat.
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3
Take the pan off the heat and stir in the thick coconut milk.
Why off the heat: the rich, thick coconut milk splits if boiled, so it is added at the end and only warmed through to keep the stew silky.
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4
Finish with fresh curry leaves and a drizzle of raw coconut oil.
An honest word
Vegetable stew is gentle, veg-rich and genuinely comforting: a lovely way to eat a plate of vegetables softly cooked. The only thing to note is the coconut, which brings saturated fat, so it is used to make the stew, not by the ladle. With soft appam or bread, it is a light, nourishing meal, and a fine one for a gentle stomach.