- Carrots- 2, chopped into small cubes
- French beans- 10, chopped to yield about ½ cup
- Potatoes- 2, chopped into small cubes
- Shelled green peas- ½ cup
- Onions- 2, chopped into small cubes
- Green chillies- 4, deseeded and chopped (optional)
- Grated ginger- ½ teaspoon
- Garlic- 6 cloves
- Curry leaves- 10 to 12 pieces
- Coconut- Grated to yield 2 cups
- Groundnut oil- 4 tablespoon
- Coconut oil- 2 tablespoon
- Bay leaves- 2 pieces
- Cinnamon stick – ½ inch in size
- Salt – to taste
- Garam masala- ½ teaspoon
- Soak the carrots, french beans, potatoes and green peas in salted water.
- Soak coconut in a cup of water for thirty minutes and then strain the coconut milk by pressing to extract the residue. Repeat this by re-soaking the coconut residue and do this three times in total to extract maximum coconut milk. The milk extracted during each stage should be stored in three different bowls.
- Boil the vegetables to soften them, drain and keep aside.
- Heat oil in a wok. Add the green chillies, grated ginger, chopped onions and curry leaves, and sauté it on medium flame for four to five minutes.
- Now add the boiled vegetables and salt. Sauté it with the mixture.
- Pour the last extract of coconut milk and mix it well. Let it cook for three minutes on low flame or till the milk starts condensing.
- Now add the second extract of coconut milk and mix it well and let it cook in low flame for 2 minutes.
- Once the mixture appears to be thickening pour the first extract of coconut milk and stir well.
- When the consistency of the gravy resembles that of condensed milk, sprinkle garam masala, mix once and turn the flame off.
- You can serve vegetable stew to your baby for lunch or dinner with appam, rice or roti. It can also be served with neer dosa.
100 grams of coconut kernel contains about 354 calories. It is rich in minerals such as potassium, copper, iron, magnesium, calcium, manganese and zinc, as well as vitamin B-complex. Vegetables are also a great source of vitamins and minerals. Vegetables that are green, yellow or orange in colour are rich sources of beta-carotene, calcium, vitamin B-complex, vitamin C, vitamin A and vitamin K.