Ingredients –

1. Coconut Oil – 2 tbsp
2. Mustard Seeds – 1 tsp
3. Cloves – 3-4
4. Star Anise – 2
5. Bay Leaf – 1 large or 2 small
6. Cinnamon Stick – 2 broken small sticks
7. Cumin (Jeera) – 1 tsp
8. Fresh Ginger – 2″-3″ piece
9. Chopped Onion – 1.5 cups
10. Green Chili – 2
11. Green Beans – 2/3 cup
12. Green Capsicum – 1/2 cup
13. Potatoes – 4-5 large (about 3 cups)
14. Salt – 2 tsp
15. Black Pepper Powder – 1 tsp
16. Water – 1 Cup (+ more as reqd. To cook everything)
17. Coconut Milk – 600-800 ml
18. Curry Leaves (Kari Patta) – 15-20 (1 small bunch)
19. Lime – 1/2 (Optional)

Procedure –

1) In a pot over medium heat, melt coconut oil.
2) Add Mustard, Cloves, Bay Leaf, Cinnamon and Cumin. Let it splutter.
3) Grate in fresh Ginger.
4) Add whole green chilli and Onion. Let it fry for 5-7 minutes until the onions are translucent.
5) Add the Beans, Capsicum, Potato Cubes, Salt, Pepper, Water and Coconut Milk. Let it come to a boil and cook until the potatoes are tender.
6) Add curry leaves while the Ishtoo is still hot and add a few drops of lemon (Optional).
7) Serve hot with Dosai