Potato, Capsicum and Carrot Stew

Ingredients

Potato: 3

Capsicum: 2

Carrot: 1

Onion: 2

Tomato: 1 big

Green chilli: 3

Ginger Paste: 1tbsp

Garlic Paste: 1tbsp

Turmeric powder: 1tsp

Salt: needed

Coconut Milk Powder: 4tbsp

Coriander leaves Chopped: few

Tempering

Coconut oil: 2tbsp

Mustard seeds: few

Curry leaves: few

Dry Red Chilli: 3

Method Of Preparation

Peel and wash the potato.

Cut potato, capsicum and carrot to medium sized pieces. (Reserve 1 capsicum to add at last stage)

In a pan add chopped potato, carrot, capsicum, chopped onion, tomato, ginger garlic paste, turmeric powder and green chilli.

Add salt and 4 cups water to it.

Put on flame. When potato is cooked; mash it lightly with the back of the lid. Add diluted coconut milk powder in ½ cup water to it. Stir well, Now add reserve capsicum pieces and switch off the flame.

Heat oil in a pan, splutter mustard seeds, then add dry red chilli and curry leaves to it.

Add this to the prepared stew. Sprinkle chopped coriander leaves and serve hot with roti.

Note: You can add fresh 1 cup thick coconut milk instead of coconut milk powder.