These potatoes are hot and quite delicious . They are best served with Indian breads but may also be served with store bought pita bread. They can be a part of any Indian meal.
Source:- Flavors of India Cook Book
Peanut or any other vegetable oil:- 4 Tbsp
Brown Mustard seeds:- 1/2 Tsp
Cumin seeds:- 1/2 Tsp
Dried red hot chilies:- 2
Bay leaves:- 2
Asafetida:- 1/4 Tsp
Curry leaves:- 10 fresh (optional)
Small-medium potatoes (peeled or unpeeled, cut into 1/2 inch (1 cm) pieces ):- 4
Cayenne Pepper:- 1 1/2 Tsp
Ground Turmeric:- 1/2 Tsp
Salt :- 2 Tsp
Fresh hot green chillies- 2 (finely chopped)
Ginger finely grated:- 1 inch piece
Finely chopped, fresh cilantro:- 2 Tbsp
Medium sized tomatoes, chopped into 1 inch dice:- 2
Unsweetened dried coconut:- 1 1/2 Tbsp
Ground coriander:- 1/2 Tbsp
Brown Sugar:- 2 Tsp
Tamarind paste:- 3/4 Tbsp
1)Heat the oil in a large , wide , preferably non- stick pan or wok over medium -high heat.
2)When hot,put in the mustard seeds. As soon as they pop, a matter of seconds, add the cumin seeds, red chillies, bay leaves and asafetida.
3)Stir for 4-5 seconds and add the curry leaves. Stir once and add the potatoes, cayenne pepper, turmeric, salt, green chillies and ginger.
4)stir to mix. Add 1/3 cup of water. Cover and simmer for 10 minutes over low heat.
5)Now add the fresh cilantro, tomatoes,coconut, ground coriander, brown sugar and 1 1/2 cups of water. Stir to mix, then cover again and leave to simmer for a further 10 minutes.
6)Add the tamarind paste. Simmer for a further 2-3 minutes. Remove from the heat.
Posted by Preety at 2:14 PM