When I first heard the name Alila Diwa Benasthali,  I was curious, what is it? Then once I read the ingredients and way of cooking, I know this is going to be cousin of Kerala style Stew. If there is an ingredient that can lure me to make a dish, it is coconut. This dish contains, coconut milk, grated coconut. It also have seasoning which is lacking in stew. 

In Kerala, coconut is usually a part of breakfast, lunch and dinner dishes. Whenever I see a fresh coconut I try to buy them. I have grown up watching my mom cut open 1-2 coconut everyday and scrap its meat. I used to sit near by and watch her. Usually I would grab one handful of coconut meat and run away for playing. Now my princess love to eat coconut meat. When I take out coconut from freezer, she will stand near the microwave, until is defrosted. She even grabs coconut from store and tries checking whether it is good or bad just like me and my hubby does before buying. 

Another reason, I made this curry because I need to try one recipe from Master Chef Cookery show for the  Cook Like Star Blog hop  hosted by Anuja of Simple baking. I was planning to make something else. But when I saw this curry being made by Chef Edia cottain a YouTube video, I thought it is easy, and I can make it for morning breakfast dosa ( South Indian Pancake/Crepe).

This recipe is from Goa, another land of coconuts. I visited Goa once in my college days. It is beautiful, I saw my first ferry in Goa, beautiful beaches, ancient Portuguese architecture and its food. It has its own booz called Fenny made from cashew or coconut. Goan cuisine is different from my home town Kerala cuisine with its use of spices and vinegar. Once I tried to make their famous recipe Vindaloo, it turned out to be so spicy for us; we couldn’t handle it even after reducing the spice level. I think I will make the mild version of Vindaloo, some time. 

As this curry is mildly spiced I was more willing to try them. However, I can’t do any recipe without adding my own modifications, hence I added green bell pepper, and French cut beans which are not in original recipe. I reduced the amount of coriander powder, as my hubby like the lower side of coriander powder. I reduced the amount of green chili too as 4-5 green chili will be spicy for us. Initially I thought of using olive oil but later changed my mind and used coconut oil.  Curry turned out to be delicious. If you are a lover of coconuts and its derivatives then try this curry.  My Kerala friends you may want change to your usual stew and try this one. You are going to love this.  

Here goes the recipe 
Pull all the vegetables from your refrigerator and freezer, also spices and coconut milk from the  Pantry. 

Boil potato, cauliflower,  and carrot and set aside. chop rest of vegetables and set aside. 

In a thick bottom pan add coconut oil and mustard seeds once it splutter add onion and one green chili and fry until it become slightly golden brown or change color, then add tomato, ginger garlic paste and spices and cook   along with 1/2 cup water until  oil separates from the gravy. 

To this add coconut milk, cooked vegetables, rest of green chilies, salt and sugar and cook until vegetables are done. 

To this add  grated coconut. curry leaves and chopped coriander leaves and switch off. 

Enjoy with  dosa, rice or roti or bread of your choice. 

Print recipe

Alila Diwa Benasthali/ Mixed Vegetables Cooked in Mildly spiced Coconut Milk/ Mixed Vegetables Stew

Adapted from Chef Edia Cotta  Master chef cookery Show

Prep Time    30  minutes

Cook Time    35 minutes

Serves    4

Ingredients:
3 Tablespoon coconut Oil
1/2 Teaspoon Mustard Seed
1 Cup Chopped Onion ( I used red onion)
1/2 Cup Chopped Tomatoes ( about 1 tomato)
1/2 Cup  Green Bell pepper
1/4 Teaspoon Turmeric Powder
1/2 Teaspoon  Cumin Powder
1/2 Teaspoon Coriander Powder
1 Tsp Ginger Garlic Paste
1 Cup Water
1/2 Cup Coconut Milk ( I used Canned one)
3/4 Cup Boiled Potatoes
1 Cup Boiled Cauliflower
1/2 Cup French cut Beans
1/2 Cup Chopped Carrots
2 Sliced Green Chillies
1/2 Tsp Salt or to taste
1/2 Tsp Sugar
1 Curry Leaf sprig
1/4 Cup Grated Coconut
1/4 Cup Chopped Coriander Leaves

Steps:

Boil the  potato, cauliflower, carrot and set aside.

Heat oil in a thick bottom pan and Add mustard seeds. When they crackle add onions  along with  1 green chili and fry  until onion becomes slightly change the color it takes about 5  minutes.

To this add tomatoes, turmeric powder, cumin powder, coriander powder, ginger and garlic paste and water.

Cook  the paste  until oil separates from masalas.

Then add coconut milk and  rest of water  and all the vegetables.

Then add green chillies, salt, sugar and curry leaves.

cook till vegetables are soft / done.

Then add grated coconut and coriander leaves and serve.

Variations:

1. Add  your own choice of vegetables  if you want.

I am linking this delicious recipe to Hearth and Soul blog hop hosted here.

Cook Like Star Blog hop  hosted by Anuja of Simple baking