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I am Jyoti from Dallas and this is the first time I am contributing a recipe to Bawarchi. My husband and myself belong to "God's Own Country"-Kerala, and the dish I am about to give you the recipe for is a traditional Keralite dish called "Ishtu" in Malayalam and Potato Stew in English. This is simple to prepare and at the same time very delicious. Hope you give it a try and "Enjoy!' the taste of Kerala".
E-mail : jjnair@juno.com
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Potato Stew
Ingredients
3 medium sized Potatoes (cut in cubes)
1 medium sized Onion (diced-keep them long)
1" inch piece of Ginger (juliened)
3 to 4 Chillies (depending on how hot you like)
1 stem of Curry Leaves
1 cup thick Coconut Milk (may use tinned coconut milk)
2 cups Thin Coconut Milk (just dilute with water)
1 teaspoon Oil
Salt to taste
Method:
- In a pressure cooker put 1 teaspoon oil and add onions, chillies, ginger
and curry leaves and fry on low heat until the onions gets transparent.
Make sure not to let onions change colour, they should be transparent
only or you spoil the taste and look of Stew.
- Now add the potatoes and 2 cups of thin coconut milk. Add salt to taste and pressure cook for 2 whistles. After the steam escapes from cooker on cooling, transfer stew to a serving bowl and mash some of the potatoes to make the gravy thick.
- Finally add thick coconut milk. No heating once the thick coconut milk is added. Your Potato Stew is ready to eat. Enjoy this with either Appam or even rice and bread go very well with it.
Serves 2
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