Vegetable stew - Best with Appam / Idiyappam !!
1 tablespoon oil
3 green chillies, slit lengthwise (3 big size or 4 small size green chillies)
1 - inch piece ginger, finely sliced
10 cloves garlic, finely sliced
1 spring curry leaves (6 nos)
2 onions, cut into ¼ - inch cubes and separate each layer
2 potatoes, medium size, cut into ¼ - inch cubes
225 ml / 1 1/4 cup thin coconut milk (Indian standard measuring cup of 200 ml / 8 oz capacity)
3/4 teaspoon salt
50 – 75 ml (less than ½ cup) thick coconut milk
In a wide pan, heat 1 tablespoon oil on a medium heat.
Add green chilli, curry leaves, garlic, sliced ginger and onion. Saute for 2 - 3 minutes on a medium heat till onions are light pink in color.
Add potato cubes, salt to taste and thin coconut milk. Mix all the ingredients well.
Cover with a tight lid and cook on a medium to low heat for 15 minutes or until done / potatoes well cooked. Switch off the heat. Finally, mix with 50 – 75 ml thick coconut milk (do not boil again). Serve with appam / idiyappam …