Vegetable Ishtoo

Does the name Ishtoo bring a smile to your face?I like the way it sounds,much better than saying Stew.Amma has been following the same recipe for Stew ever since I can remember and not surprisingly,I followed the same too.Once,when we had some friends over for dinner,I was told that "this" is not the way it is made traditionally.I was offended,but I didn't show it.Maybe it is not the traditional recipe,but this is how we like it,I wanted to tell her,but kept quiet.

When Kerala Kitchen was announced by Magpie and Ria,the first recipe I checked was the Stew.To my amusement,it was named Traditional Syrian Christian Coconut Milk Stew,can it get better than that?I decided that I would try it out once and then decide if I was doing something wrong with my recipe.


I made it few days back with Appam and I tell you,it makes a delicious combo.Do I like this one more than the other?I should say this one tastes amazing,with the delicate flavor of the spices steeped in coconut milk.Perfect with Appam,Idiyappam or even bread,while my version is more like a Konkani style stew.I love both and I would continue making both to pair with their respective counterparts.

Vegatable Ishtoo
Recipe adapted slightly from Magpie

Ingredients


Potato-2,cubed
Carrot - 1 big,sliced
Beans - 3-4,sliced 
Onion - 1 big,sliced
Green chilly - 2,chopped finely
Ginger - 1' piece,chopped finely
Curry leaves - 1 sprig
Cinnamon - 1' piece
Clove -2
Cardamom - 2,whole
Coconut Milk - 
Thin coconut milk - 3/4 cup
Thick coconut milk - 1/2 cup
Oil - 1 tbsp
Salt to taste


For the final garnish


Ghee - 1 tsp
Small onions - 5-7,whole
Curry leaves - 1 sprig


Method


Pressure cook the vegetables-potato,carrot,beans till done,keep aside.
In a kadai add oil and splutter the whole spices-cinnamon,clove and cardamom.
Mix in the curry leaves,green chilly and ginger,saute for2-3 minutes.
Add the onions and saute till the onions start turning golden brown.
Add the cooked vegetables,salt and the thin coconut milk and mix well,let it come to a boil.
Simmer for a few minutes covered till the stew starts thickening.
Add the thick coconut milk,mix well and switch off the flame.
In another pan,add ghee and saute the small onions and curry leaves and add it to the stew.
Serve hot with Appam,Idiyappam or Bread.

Sending this over to Magpie who is hosting Kerala Kitchen this month,thanks to whom this recipe was found.

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