Kerala Potato Stew

Stews are similar to soups, but the gravy will be thicker. Traditionally, the ingredients are cooked in low fire for longer time to get a thick gravy. In most part of Europe where the stew originated, the main ingredient used are non-veg like beef, lamb, poultry or sea food. The most popular Indianised version of the stew in Kerala is a vegetarian one using potatoes.

Ingredients:
Potatoes - 200gms or 3nos,
Onion - 2 nos - diced,
Green chilly - 2 to 3nos- slit lengthwise,
Ginger chopped - 1.5 tbsp,
Coconut milk - 1 cup,
Salt - 1 tsp,
Curry leaves - 6 to 7 nos,
Coconut oil - 1.5 tbsp.

How to make:
1. Peel the skin of potatoes. Cook them in a pot. See to it that they are completely immersed in water while cooking. Break the cooked potatoes using a wooden flat ladle into bite sized pieces.
3. Add onion, chilly, ginger and salt and simmer for 8 to 10 minutes till it thickens.
4. Pour coconut milk, stir well and remove from fire before it starts boiling.
5. After removing from fire, drizzle coconut oil and add curry leaves. Immediately cover with a lid and allow to rest for five minutes. This helps to blend the flavours of raw coconut oil and curry leaves into the stew.
6. Serve hot with Appam or as a side dish with rice.