Potato Stew Recipe
Ingredients
• 2 cups potato, cubed
• ½ cup tomato, cubed
• 2 slit green chillies
• 8 curry leaves (kadi patta)
• ¼ tsp turmeric powder (haldi)
• Salt to taste
• ½ cup coconut milk
• 1 tsp coconut oil
• ½ tsp mustard seeds (rai/sarson)
• 3 whole dry kashmiri red chillies, broken into pieces
Method
• Combine the potatoes, tomatoes, green chillies, 5 curry leaves, turmeric powder, salt and 1 cup of water. Mix well and cook with a lid on a medium flame for 20 minutes, while stirring occasionally or till the potatoes are over cooked.
• Once they are over cooked, mash them lightly with the back of the spoon.
• Add the coconut milk, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
• For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
• When the seeds crackle, add the red chillies and the remaining 3 curry leaves and sauté on a medium flame for a few seconds.
• Pour the tempering over the stew.
• Serve hot.
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