Ishtu

This recipe is modified from The New Laurel's Kitchen. It's a traditional Kerala (south India) dish that is almost a sauce. Serve it with idli, dosa or rice.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 5  medium potatoes
• 3  medium onions
• 1  teaspoon salt
• 3  tablespoons gingerroot, chopped
• 1 1⁄2 coconut milk

Directions

1. Peel potatoes and cut them into 1" cubes.
2. Put them in a 3-quart saucepan with about 2 cups of water.
3. Bring to a boil and lower heat to a simmer.
4. Cut onions in big chunks--about 1 to 1 1/2"--cutting away the top and bottom layers to separate.
5. Add to the potatoes after the first few minutes.
6. Cover and cook until onions are tender, about 15 minutes.
7. Put ginger root in blender with enough water to cover and blend until smooth.
8. Add to potato-onion mixture when potatoes are just about done.
9. Add salt.
10. Add coconut milk slowly, stopping before the mixture becomes soupy.
11. The consistency should be that of a stew.