There are many variations of the stew and she loves them all equally...this particular one, that I have chosen to inaugurate my blog with, is also served in the traditional Kerala sadya...
Onto the recipe...
- Potatoes -- 2 medium sized
- Ginger -- 1 inch, thinly sliced
- Green Chilly -- 3 (or more depending on your spice level), slit lengthwise
- Coconut Milk -- 1-1.5 cups (medium thick)
- Curry Leaves -- 1 sprig
- Salt to taste
- Coconut oil -- 1 Tbsp
Pressure cook the potatoes until 3-4 whistles. Once the pressure is released, peel the skin off the potato and mash the potatoes (you can either mash the potatoes or cut them into little cubes, I personally prefer them mashed...)
Add the mashed potatoes, sliced ginger and slit green chillies to the coconut milk. Add salt as per paste. Stir continuously and bring to a boil...
Turn off the stove. Garnish with a spoon of coconut oil and a sprig curry leaves!
PS: The stew will thicken on cooling.
