Vegetable stew to go with Apam from the kitchen of Anju Poddar

To serve 6
Ingredients –
1 medium size potato
1 medium size carrot
5-6 green beans
1/2 pc Green, Red, Yellow capsicum each
1/2 medium size cauliflower
1/2 coconut
1 tsp corn flour
1/2 tsp black pepper
2 sticks cinnamon
1 tsp mota rai
2 twigs curry patta
1 Tbsp cooking oil

Method –

1. Wash, peel, dice all vegetables into half inch cubes.
2. Order of boiling – prepare the boiling water (1 litre)by adding 1/2 tsp salt and 1/2 tsp sugar. Add the potatoes first. After a minute add the carrots. After a minute add the beans. After they are half boiled add cauliflower and then the 3 coloured capsicums.
3. Grate the coconut. Blend it along with half a cup of water. Strain with a cloth or plastic mesh. Squeeze nicely. Add 1/2 tsp of corn flour to this. (Note – corn flour should never be added to anything hot)
4. This coconut mixture is added to the vegetables on a light simmer.
5. Separately prepare the baghar/ tempering/ chaunk
   In oil add the rai, curry patta and cinnamon. Let it sizzle
   Add this to the vegetables and coconut milk mixture
   Garnish with fresh coriander
   Serve with Appams
   Enjoy