It’s quite likely that the word "ishtew" evolved from the Hindi pronunciation of "stew". Well whatever the story behind this dish with that very name, all we can say about it is that its USPs are its wholesome flavour and its simplicity.
Yes, Ishtew combines the goodness of a whole lot of vegetables with the decadence of coconut milk, and the delicate flavours of the spices used. A vegetable stew that embraces the flavours of its ingredients totally, but what hits your senses is the rich sweet creaminess of coconut milk against the subtle hotness from the spices, making it even more delightful to savour.
Also a versatile dish, Ishtew can easily be your comfort food or an integral part of your weekend feast. And should you want to try it, here’s the recipe.
Ghee- 2 Tblspn
Cauliflower- 100 Grms
Carrots- 100 Grms
Beans- 100 Grms
Peas- 100 Grms
Salt To Taste
Chopped Onions- 2
Ginger Garlic Paste- 1 Tblspn
Coriander Powder- 1 Tblsn
Curry Leaves- 2 Sticks
Mustard Seeds- 1T blpsn
Fenugreek Seeds- 6 to 8 Seeds
Coconut Milk- 200Mltr
Cumin Powder- 1 Tspn
White Pepper To Taste
Note: Cut all vegetables into equal sizes
Heat the pan, add ghee.
Add mustard, fenugreek, and curry leaves.
Add onions to temper, cook till translucent.
Add all the vegetables, salt to taste, coriander powder and sauté.
Add ginger garlic paste and cook till oil is released.
Add coconut milk and let it simmer until thick. Serve hot!