I occasionally look at a recipe and imagine what it will taste like, I thought this one would be bland and subdued. However, I was completely wrong. This ishtoo is phenomenal! It is vegan and vegetarian and perfect for those guests who have dietary restrictions, and everyone else.
This is a very simple to make delicate but flavorful ishtoo. The vegetables add a lot of flavor to the mild coconut gravy and the sweetness is balanced with the spice from the green chilies. Elegant, mild and superb, this ishtoo was the star at the table, even the non-vegetarian guests were digging in.
This is the bible of Indian cooking with flavors and dishes from across India, The recipes are always fabulous, and maintain their authenticity. This is the Indian cookbook you want on you kitchen shelf.
For more recipes from this cookbook click here.
Ingredients:
1 tablespoon oil
1 tablespoon ginger paste
2-3 cloves garlic, minced
2-3 green chilies, halved longitudinally
1 lb mixed vegetables, I used taro root, Brussels sprouts, green beans, baby eggplant and potatoes (See note below).
1 can coconut milk
10-15 curry leaves
1 teaspoon pepper
Salt, to taste
1 onion, thinly sliced
2 tablespoons ghee
Heat the oil in a small pot, large enough for all the vegetables, and add onion and sauté on low heat till cooked, but do not color. Add the ginger, garlic and green chilies and sauté for 1 minutes till the ginger is no longer raw. Add the vegetables and sauté on medium heat for 5-10 minutes till the vegetables are partially cooked and have turned golden.
Add the coconut milk, curry leaves, pepper and salt and simmer for 10 minutes till the vegetables are cooked through. Add the lime juice and stir well. Taste and adjust salt.
Serve hot with appams, rice or other breads.
Note: you can you any variety or mixture of vegetables like cauliflower, carrots, okra, potatoes, corn, peas, spinach, or anything else you desire.