Kerala vegetable stew
Kerala vegetable stew, often referred to as "Ishtu," is a culinary gem from the lush southwestern state of India, Kerala. A gentle and aromatic offering, this stew is a testament to the art of combining locally-sourced, fresh vegetables with coconut milk
Servings: 2 people
Calories:
Equipment
- pressure cooker
- Pot
Ingredients
- 2 Potato medium sized
- 1 Carrot
- 1/2 cup Onion chopped
- 1/2 Tbsp Ginger chopped finely
- 2 Green chili slit lengthwise
- 1/2 cup Coconut milk
- Salt as required
- Curry leaves few
- 2 Tsp Coconut oil
Instructions
- Boil the potatoes and carrots till cooked. If using a pressure cooker, just till 2 whistles, or if using an Instant Pot, cook in manual for 10 minutes.
- Peel the skin and chop it into small cubes.
- In a pot, add 1 to 1 1/2 cups of water.
- When it starts to boil, add chopped onions, ginger, and green chilies.
- When the onions turn transparent, add cubed potato and carrot.
- Add salt and lightly mash one or two potatoes. This gives little thickness to the stew.
- When it thoroughly boils and the raw smell of onions is no more, simmer the flame and add coconut milk.
- When it starts boiling, switch off the flame.
- Serve warm with Appam, idli, or dosa.