Vegetable Ishtu

How to Prepare

1. Heat 4 tablespoons of coconut oil in a large pot over medium heat.
2. Add 2 teaspoons of mustard seeds and let them splutter.
3. Add 20 curry leaves
4. 4 chopped green chilies, and 2 inches of grated ginger. Sauté for 1 minute.
5. Add 4 finely chopped onions and sauté until golden brown (about 5-7 minutes).
6. Add 2 kg of mixed vegetables (potatoes, carrots, beans, peas) and stir well.
7. Pour in 4 cups of thin coconut milk, add salt to taste, and mix. Cover and cook for 15-20 minutes until vegetables are tender.
8. Add 2 cups of thick coconut milk, stir gently, and simmer for 5 minutes on low heat. Do not boil.
9. Garnish with chopped coriander leaves and serve hot with appam, idiyappam, or rice.