2 cups Coconut Milk
• 2 Potatoes (peeled and chopped into 1/2 inch cubes)
• 3-4 Green Chillies
• 4-5 Curry Leaves
• 1 tsp Ginger Paste
• 1/2 cup Thick Coconut Milk
• 1/2 tsp Pepper Powder
• Salt to taste
•Boil the potato cubes with thin coconut milk in a pan.
•Add ginger, curry leaves, salt and green chillies.
•Simmer on low flame till the potatoes become soft.
•Add powdered pepper to it.
•Cook until the gravy gets thickened.
•Now pour thick coconut milk and simmer for another 2 minutes.
•Potato stew is ready. Serve with chapattis.
Tuesday, June 30, 2009