VEGETABLE ISHTU

Ingredients:
Potatoes - 300 gms
Onion - 250 gms
Coconut - 150 gms (freshly grated)
Beans - 100 gms
Carrot - 100 gms
Green chillies - 3-4
Ginger - 1" piece
Butter - 1 tbsp
Curry leaves - few
Salt to taste

Method:

• Finely chop onions and green chillies.
• Peel and cut the potatoes into cubes.
• Peel and cut carrots into 1" pieces. Thread the beans and cut into 1" pieces.
• Add one cup of hot water to grates coconut and keep aside for 10 minutes. Then squeeze the coconut to get thick coconut milk.
• Again add 2 cups of warm water to the coconut and squeeze to get the thin coconut milk.
• Heat the kadai, add thin coconut milk. Lower the heat and add potatoes, ginger, chillies, curry leaves and salt and the onions.
• Cover and cook for 3-4 minutes.
• Add carrots and beans and continue to cook till the vegetables are tender but firm.
• Mix in the thick coconut milk and simmer for 2-3 minutes.
• Lastly add the butter.
• Serve with idiyappam.