Ingredients (Serves 4 - 5):
Potato -- 3 - 4 medium size
Carrot -- 1 medium size
Red Onion -- 1 medium size
Ginger -- 2 tbsp,thinly sliced
Garlic -- 2 tbsp,thinly sliced
Green Chillies -- 2-3
Cardamom -- 1
Cloves -- 2
Cinnamon -- 1" piece
Curry leaves -- 1 sprig
Thick Coconut Milk -- 1 cup
Thin Coconut Milk -- 1 cup
Black Pepper powder -- 1 tbsp, freshly made preferably
Coriander leaves -- 2 - 3 sprigs
Oil -- 2 tbsp, preferably coconut oil
Salt -- as required
For the coconut milk: We need half of a coconut grated. Thick milk is usually extracted by squeezing coconut with your hands, or pulsing in a blender couple of times, adding a quarter cup of hot water. For thin coconut milk, add about ¾ cups of water to the squeezed coconut and blend it in the mixer. Strain it.
I used canned coconut milk. 1 cup of thick coconut milk = ¾ cup of canned milk + ¼ cup of water. 1 cup of thin coconut milk = ½ cup of canned milk + ½ cup of water.
In a pressure cooker heat oil and add the cardamom, cloves, cinnamon and sauté for a minute.
Add the finely chopped onions, ginger, garlic and slit green chilies and saute until the onions turn translucent.
Add the diced potatoes, diced carrots (You can also add green peas, cauliflower soya chunks etc, but I like them with just these two) and curry leaves and saute for few minutes until the water is completely evaporated. Add the thin coconut milk and pressure cook until the veggies are cooked.
Now add the thick coconut milk. As soon as the mixture starts to boil take it off from the stove. Garnish with pepper powder.and chopped coriander leaves.
Serve hot with appam / bread / upma. Have you tried this with upma? Most of my friends hadnt, but believe me thats a wonderful combo.