Potato and Carrot Stew

Potato and carrot stew goes well with appam, idiyappam and chapatis. This is a simple and delicious recipe which is somewhat similar to the Kerala potato ishtu. It is potatoes cooked in a thick creamy coconut sauce. It has a mild and delicate flavor and is less spicy.

Ingredients
Potatoes- 3 medium
Carrots -  2 medium
Onion-      1
Green Chilly- 3
Ginger-  1 inch thick
Fennel seeds- 3/4 tsp
Turmeric powder- 1/2tsp
Thick Coconut milk- 1 cup
Mustard Seeds- 1/2 tsp
Dry Red chilly- 1
Curry leaves
Salt to taste
oil

Chop potatoes and carrots into one inch thick pieces and onions into thin slices. Mix potatoes, onion, carrot,green chilly, ginger, fennel seed powder, turmeric, salt and one cup of water and cook till vegetables are soft. Stir in thick coconut milk and allow to simmer for a minute. In a seperate pan heat oil and add mustard seeds and when it crackles add red chilly and curry leaves and fry. Add this to the stew and serve warm with appams or idiyappam. If you make it a lesser gravy it goes well with puris.

Try this...
Hope you will all enjoy..