Ishtu (Potato & Coconut milk curry)

My amma used to make this and I love it... Its a kerala dish... basically a potato stew cooked in coconut milk... It is a great accompaniment with Dosai, appam, rice... if you love potatoes it would go with anything!!!

Preparation time - 5 - 10 mins
Cooking time - 20 mins
Serves - 3-4

INGREDIENTS

• Potatoes - 4 - 5 medium sized - cut in big pieces 
• Onions - 1 medium sized - sliced vertically (optional)
• Green chilles - 2 slit (you can increase it depending on how hot you want it)
• Coconut milk - 1 cup
• Ginger - 1 inch piece - chopped
• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Chana dal - 1 tsp
• Salt to taste
• Coconut oil - 1 tbsp (for garnish - optional)
• Curry leaves for garnish

METHOD

• Pressure cook the potatoes for 3 - 4 whistles with 1 cup of water. The potato should be  cooked well. Once its done mash some pieces of the potatoes to make a thick gravy and keep aside
• In a pan heat the oil add the mustard seed after it sputters add the chana dal. Once the ad goes lightly brown add the onions, and green chillies and ginger once the onion is translucent add the potatoes and salt. Mix well.
• Add the coconut milk to this mix and let it boil
• If you want the gravy to be thick or thin you can adjust it at this stage by adding more water or letting it boil for longer.
• Stir in the curry leaves and the coconut oil.
• The onions are optional. You can do it with out the onions too... it tastes equally good!