Kerala Vegetable Stew | Ishtu Recipe – Side Dish For Appam, Idiyappam

• *Mixed vegetables ( Carrot, Beans, Potato) – 3/4 cup
• Big onion – 1 no ( Slice thinly)
• Ginger – 2 inch piece ( Slice it thinly or finely chopped)
• Green chilli – 2-3 nos ( slit)
• Thin coconut milk – 1 cup
• Thick coconut milk – 1 cup
• Salt – As needed
• Sugar – A big pinch

To temper

• Coconut oil – 1 tbsp
• Bay leaf – 1 no
• Cinnamon – 1 inch piece
• Cloves – 2 nos
• Curry leaves – Few

** Carrot – 1 medium, Potato – 1 medium, Beans – 4 nos

• Grate or chop 1 coconut into pieces. Grind to a smooth paste adding 1 cup of water. Strain the thick coconut milk and keep it in a bowl. Again grind the coconut adding 1 cup of water.Take the second milk by extracting it. Keep in another bowl.
• Wash and chop the vegetables of 1 inch length. Slit the green chilli, slice the onion.Chop the ginger into small pieces or slice it thinly.
  
  
• Heat coconut oil in a pressure cooker base. Saute bay leaf, cinnamon, cloves. Add thinly sliced onion, ginger pieces and slit green chilli. Saute till onion turns transparent. Make sure color of onion stays white and not brown.
  
  
• Then add the chopped mixed vegetables, a big pinch of sugar and saute for a minute. Sugar helps to retain the color of vegetables.Add the required salt and the second coconut milk.Mix well and close the cooker. Cook for one whistle in very low flame. It takes 7-8 minutes.Open the cooker after the steam is released.Veggies would be cooked soft.
• Now add the thick coconut milk now and give one boil.Check for taste, add more salt if needed. Switch off the flame. Garnish with curry leaves and set aside. Give a standing time of 15 minutes and serve with appam/idiyappam.
  
• Enjoy !