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.
