Ooti
A mild, coconut-milk based Meitei curry of peas and potatoes, traditionally served during Ningol Chakouba feasts.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 200 kcal
Equipment
- •Pot
- •Grinder
Nutrition
Per serving, approximate
- Calories
- 200 kcal
- fat
- 11 g
- carbs
- 22 g
- fibre
- 5 g
- protein
- 5 g
- calories
- 200 kcal
Instructions
- 1
Heat oil in a pot. Fry the sliced onion gently until it turns see-through.
- 2
Add grated ginger. Cook for 1 minute until it smells fragrant.
- 3
Stir in turmeric powder. Cook briefly so it no longer tastes raw.
- 4
Add cubed potatoes and green peas. Stir well to coat them with the spices.
- 5
Pour in a little water. Simmer gently until the potatoes are halfway soft.
- 6
Add slit green chillies. Keep cooking for 5 minutes.
- 7
Pour in the coconut milk. Stir gently to mix everything together.
- 8
Simmer on low heat until the potatoes are fully soft and the gravy thickens slightly.
- 9
Season with salt. Take the pot off the heat once it bubbles gently.
- 10
Serve warm with steamed rice.
Chef's tips
Simmer the coconut milk on low heat so it does not split. Add it only after the vegetables are nearly cooked.
Ingredient substitutions
- coconut milk → thin coconut cream diluted with water
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on low heat, stirring frequently.
Common mistakes to avoid
- •Boiling the curry too hard after adding coconut milk, which makes it curdle and separate.
Serving suggestions
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