Prep 25 mins
Cook 25 mins
This recipe is from this week's Weekend magazine from the column "Foodcourt" that has been dedicated to the wonderful ingredient- the potato! This recipe is what we call in Hindi a "Saatvik" recipe. The term "saatvik" is used to refer to any recipe that does not make use of onion and garlic in it. This recipe is one of my favourites and is a regular during the fasting period, i.e., we break the fast with water and fruits, and generally cook this for dinner. This has to be served "hot" to be enjoyed best. You can also serve this with homemade puris(I use the "Delicious Homemade Puris'" recipe by Chef Fandoos here on Recipezaar). Back home in India, this recipe is usually made on cold rainy days. It's a pleasure to have this in the cold season, somehow it's real hot and yet cool!;)
- 400 g potatoes, boiled,peeled and diced
- 2 tablespoons coconut, grated
- 4 red chilies, whole
- 3⁄4 cup tamarind pulp (imli)
- 2 tablespoons jaggery, grated
- water, as required
- oil, as required
- 1⁄2 teaspoon mustard seeds
- 7 -8 curry leaves, for tempering
- 2 tablespoons fresh coriander leaves, chopped (for garnishing)
- Grind coconut, chillies and tamarind.
- Mix this ground paste with the potatoes in a bowl.
- Add salt, jaggery and enough water to cook.
- Bring to a boil.
- Lower flame and allow to simmer for 5-8 minutes.
- Adjust seasoning and tanginess.
- Add more tamarind pulp if needed.
- Heat 2 tsps.
- oil in a pan.
- Add mustard seeds and allow to splutter.
- Add curry leaves.
- Stir-fry briefly, say for a minute or two.
- Pour this over the potatoes.
- Remove from flame.
- Garnish with fresh corriander leaves.
- Serve immediately with hot rotis or parathas.