|Olan recipe - Ital Stew - Vegan|
|Long Eggplant||1 cubed|
|Pumpkin cubed||1 cup|
|Squash cubed||1 cup|
|Mung Bean cooked||1 cup|
|Coconut milk||1 cup divided|
|Coconut oil||1 Tbsp divided|
|Curry leaves||To Taste|
|Green Chili||To Taste-optional|
If using curry leaves and green chilis, fry them.
Add eggplant and saute for 3-4 min.
Add cubed taro and water to submerge.
Add 2 tbsp coconut milk so that vegetables cook in coconut broth.
Simmer for 5-6 min till taro is half done.
Add pumpkin and squash.
Add more water to submerge along with coconut milk,
1 tbsp per cup of water.
Bring back to simmer.
Cover cooked till vegetables are tender almost mushy.
Add cooked Mung bean.
Add salt to taste and rest of coconut milk.
Remove from heat and add raw coconut oil.
Rest for 10-15 min, the vegetables continue to cook and become
rich and creamy with coconut milk and taro.
Serve with steamed rice.