Kerala Stew

But you're vegetarian you protest. Tis true,but this won't be the first time stew's been adapted. My dear friend Mungi will also shriek in horror to hear of green chillies, cinnamon AND a bay leaf all being used at the same time. However, much like sambar, I think everyone has their own recipe. Et voila.

Traditionally, this stew is made with mutton. I make it with root vegetables and tubers. This time it only had potatoes, but I also use yams, sweet potatoes, and carrots. Sometimes green beans!

• 2 bits of cinnamon
• 2 bay leaves
• 4 cloves
• 12 or so peppercorns
• 2 green chillies, split lengthwise and de-seeded
• 1 stalk of curry leaves
• 6 potatoes, scrubbed clean if you, like me, use the skin, and cut into large cubes
• 1 onion, sliced
• 2 tbs oil
• 1 carton of coconut milk (Sorry am too lazy to go check the fridge to tell how many ml it is. I think its 200)
• water as needed
• salt to taste

First off, when I make this there is no pepper and there are no chillies. But it is supposed to be a bit spicy, so enjoy. 

In a stock-pot or a heavy kadhai heat the oil. Add the spices and the onions. When the onions are translucent, ass the chillies and the curry leaves. Once they're done sizzling, toss in the potatoes and saute for a minute or so. Add salt and then water to cover the potatoes. Cover with a lid and simmer for about 20 minutes, or till the potatoes are mostly cooked. Open, stir, and add the coconut milk. Bring to a simmer again and let it simmer for about 2 minutes. Serve hot with Kerala/lacchha parathas, apam, or rice.