Potato Stew / Ishtu / Eshtu

Aappam is one of my favorite morning breakfast, obviously on weekends. (In weekdays, never find time to eat). Mostly, I like coconut milk for Aappam, but for a change I prepared this Potato stew (called as Ishtu/Eshtu). To my surprise, all my family members loved this. (Think they got bored of coconut milk always... he he he...). I took the recipe here.

Ingredients

• Potato - 3 (boiled and peeled) (cut 2 potatos into small cubes and smash 1 potato)
• Carrot - 1 (cut into small pieces)
• Coconut Oil - 2 tsp
• Cinnamon stick - 1/2 inch
• Fennel seeds - a pinch
• Cloves - 3
• Star anise - 1
• Bay-leaf - 1
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Onion - 1 (big - cut lengthwise)
• Green chillie - 2
• Thick coconut milk - 1 cup
• Thin coconut milk - 2 cup
• Salt - as needed
• Curry leaves - few

Method

• In a Kadai/Wok, add fennel seeds, crushed bay leaf, star anise, cinnamon stick and cloves. Fry for a min. 

 

•  To this add onion and fry.

•  Add Ginger-garlic paste and green chillies.

•  When the Onion are translucent, add the potato cubes and 1 cup of the thin coconut milk. 

• To this add the smashed potato.

•  Add the carrot and remaining 1 cup of coconut milk

 

• Cover and allow the veggies to cook.

•  Add the thick coconut milk, and curry leaves and switch off the stove after 5 min.

• Serve hot with Aappam.

Notes:

• Adding carrot is optional.
• Actually I used, store bought coconut milk and with half of that added water and mixed. So I felt little oily. Hoping to try with fresh coconut milk next time.

This goes to the following events

Favorite Recipe - Breakfast @ Zesty sounth Indian Kitchen

Taste of Tropics - Coconut @ Nivedhanam

Fun Fair food @ thoushaltcook