Eshtu (Indian mashed potatoes made w/ coconut milk)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 229.8
- Total Fat: 12.4 g
- Cholesterol: 0.0 mg
- Sodium: 18.4 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 3.4 g
- Protein: 4.4 g
View full nutritional breakdown of Eshtu (Indian mashed potatoes made w/ coconut milk) calories by ingredient
Introduction
A co-worker of mine, in addition to being a chemist, has written a vegetarian Indian cookbok; he was kind enough to give me a copy, so I'm slowly learning the art of cooking Indian food.Eshtu really turns out to be like American chunky potato soup, but spicy, with green chiles and ginger. Yum!
This recipe comes from the book "A Short Course in Culinary Experiments: Vegetarian Indian Cuisine for Innovative Non-Experts" by S. Muralidharan A co-worker of mine, in addition to being a chemist, has written a vegetarian Indian cookbok; he was kind enough to give me a copy, so I'm slowly learning the art of cooking Indian food.
Eshtu really turns out to be like American chunky potato soup, but spicy, with green chiles and ginger. Yum!
This recipe comes from the book "A Short Course in Culinary Experiments: Vegetarian Indian Cuisine for Innovative Non-Experts" by S. Muralidharan
Number of Servings: 4
Ingredients
-
1 lb of potatoes
2 onions, finely cut
2 oz finely cut ginger root
8-10 green chilies
about 1 cup of coconut milk (1/2 of a can)
4-5 whole cloves
a few curry leaves
Directions
- boil potatoes in 4-5 c water (15-25 min, until fully cooked), drain, then set aside and let come to room temp
- to 2 c water in a pot, add onions, ginger, and green chilies - boil for 15 minutes (onions should be fully cooked)
- peel potaotes, cut into small pieces (you may mash all or some before adding to the onion/ginger mix)
- add cut/mashed potatoes to onion/ginger mix and cook for 5 minutes more
- add 1/2 can coconut milk, 4-5 whole cloves, and a few curry leaves; bring mixture to a boil, then remove from heat
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user RUBBER_FACE.
- to 2 c water in a pot, add onions, ginger, and green chilies - boil for 15 minutes (onions should be fully cooked)
- peel potaotes, cut into small pieces (you may mash all or some before adding to the onion/ginger mix)
- add cut/mashed potatoes to onion/ginger mix and cook for 5 minutes more
- add 1/2 can coconut milk, 4-5 whole cloves, and a few curry leaves; bring mixture to a boil, then remove from heat
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user RUBBER_FACE.