Mangalorean Style Vegetable Stew

Ingredients

While the original Croatian dish, Maneštra, is a thick vegetable soup made with ingredients like beans, potatoes, and cabbage, the Mangalorean adaptation focuses on a lighter and more aromatic stew. The Mangalorean Vegetable Stew incorporates the flavors and spices commonly found in Mangalorean cuisine, such as coconut, mustard seeds, and tamarind, giving it a distinct coastal twist. We alse have the original recipe for Maneštra, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 cup (150g) green beans, cut into 1-inch pieces 1 cup (150g) green beans, cut into 1-inch pieces
• 1 cup (150g) cauliflower florets 1 cup (150g) cauliflower florets
• 1 cup (150g) green peas 1 cup (150g) green peas
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 6-8 curry leaves 6-8 curry leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat coconut oil in a large pot over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add curry leaves, chopped onions, and green chilies. Sauté until onions turn translucent.
3. 3.
   Add turmeric powder and sauté for a minute.
4. 4.
   Add chopped tomatoes and cook until they soften.
5. 5.
   Add diced carrots, potatoes, green beans, cauliflower florets, and green peas. Mix well.
6. 6.
   Pour in the vegetable broth and bring it to a boil. Reduce the heat and simmer until the vegetables are tender.
7. 7.
   Stir in coconut milk, tamarind paste, and salt. Simmer for another 5 minutes.
8. 8.
   Adjust the seasoning according to taste.
9. 9.
   Serve hot with steamed rice or appam.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and water are well combined.
• Tamarind paste — Soak tamarind pulp in warm water for 10 minutes, then strain and use the paste.

Tips & Tricks

• For a spicier stew, add more green chilies or a pinch of red chili powder.
• You can add other vegetables like bell peppers or mushrooms for variation.
• If you prefer a thinner consistency, add more vegetable broth or water.
• Garnish with freshly chopped coriander leaves for added freshness.
• Leftover stew can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Mangalorean Vegetable Stew hot with steamed rice or appam. It pairs well with a side of coconut chutney or papadums.

Presentation advice

Garnish the stew with a drizzle of coconut milk and a sprinkle of freshly chopped coriander leaves. Serve it in a traditional Mangalorean brass bowl for an authentic touch.