Dry Potato Curry

This is delicious curry, easy and fast. The original recipe is from Yasmin Alibhai-Brown, a Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book "The Settelers Cookbook", a Memoir of Love, Migration and Food. See also, http://www.alibhai-brown.com/archive/article.php?id=181 and http://www.guardian.co.uk/books/2009/feb/28/yasmin-alibhai-brown-cookbook.

• Ready In: 25 mins
• Serves: 2-3

Ingredients

• 1  tablespoon  sunflower oil
• 1  tablespoon sesame seeds
• 2  teaspoons cumin seeds
• 1  dried chili
• 1  teaspoon turmeric
• 1  cup  about 250g diced boiled peeled potato
• 2  garlic cloves, chopped into slices
•  sugar, salt and citric acid to taste
• 2  tablespoons  desiccated coconut

Directions

1. Heat oil and cook seeds, chilli and turmeric for two minutes.
2. Stir in potatoes and garlic.
3. Stir-fry over low heat, then add remaining ingredients.
4. Stuff into pitta bread, adding yogurt and cucumber slices.
5. Note: we stuffed this curry in Pudlas (Chickpea panckes).