Stew or Ishtu (like we Keralite’s call it) is something which is often served with ‘Appams’ and for sadhya’s (feast) in Kerala. Well the traditional recipe doesn’t call for spice, but over here I have tried them and it came out well. This is something I make once in a while. My favourite combo with this is the appam. While I would go with the use of coconut oil for this dish, use of vegetable oil is also fine. Also if you want to try something different, you can swap salt with veg stock cubes.
- 4 Medium -Potatoes cubed
- 2 tbsp. Coconut Oil
- 1 (inch) Cinnamon stick
- 3 Cloves
- 2 Cardamom pods
- 1 (inch) Ginger – finely chopped
- 2- 3 Green chillies split
- 1 Large onion
- Curry leaves- 1 sprig
- Coconut Milk- ¾ Cup (thick)
- Vegetable stock cubes- 1Cubes/ salt
Heat the oil in a pressure cooker. Sauté the spices for 1 minute.
Add onions, ginger, green chillies, curry leaves and sauté for a minute.
Add potatoes and sauté for 5- 10 seconds. Add the stock cubes and stir well. Check for salt (cubes have salt in them). Pour in 1 ½ cups of water and pressure cook for about 3-4 whistles. Once the pressure settles down, smash the potatoes a little bit with back of your spoon/ladle. Boil in a high flame and add coconut milk and stir for a minute. If you want more coconuty taste, you can add ¼ cup more.
Remove from heat; cover and let set the curry for about 5 minutes.
Transfer to a serving dish.
(You can add carrots, green peas and beans for a variety)