Hotoffthestove is back after a long break! And this time with a mouthwatering recipe from God’s own country. I love working with coconut milk and in combination with potato gives rise to a great combination of dishes. “Stew” is made with either meat or vegetable, which gets cooked in a gravy. Traditionally people use chicken broth, beer or wine to make the gravy for the stew and cook different types of meat. But the kerala style Ishtu (stew) is made using coconut milk. The solid ingredient for the vegetarian version of ishtu is “potato”. You can also add other vegetables including carrots and peas. This is by far one of the simplest recipes that I have ever come across. This is one of my favorites because its quick, easy and comforting 🙂
The original recipe is from Vijayan’s kerala cookbook.
Potato- 3 large (cut into cubes)
Onion – 1 large (long slices)
Green chilies- 4
Garlic – 4 wedges ( thin long slices)
Ginger – 1 inch square ( finely chopped)
Pepper – 1 tsp
Coconut milk – 1 cup
Salt to taste
1. In a stock pot containing 2 cups of water add onion, potato, green chilies, ginger, garlic, pepper and salt. Cook it till the potato becomes soft.Usually takes about 10 minutes.
2. Once potato gets cooked mash up a small portion of the potato. This adds some consistency to the gravy. Then add 1 cup coconut milk and curry leaves and cook for another 4-5 minutes and its done!
Isn’t this easy?
Ishtu goes well with idyappam and parota.Give it a shot and tell me what you think!