Potatoes In Tangy Coconutty Gravy
From sm8085 13 years ago
- 20-25 mins to make
- Serves 2-3
Yummy Spicy potatoes...asafoetida is a common ingredient in South Asian cooking. However, don't fret if you can't find it. Substitute with garlic and onions and you're good to go
Ingredients
- 4 medium sized potatoes shopping list
- 1 cup coconut (scraped) shopping list
- 4-5 whole red chilies (roasted) shopping list
- 1 tbsp tamarind pulp shopping list
- A large pinch Asafoetida (substitute with 3 cloves of minced garlic and 1/3rd cup of minced onion) shopping list
- 2 medium sized tomatoes chopped into 1 inch cubes shopping list
- 2 tsps coconut oil/vegetable oil shopping list
How to make it
- Boil potatoes and when cool cut into one inch sized cubes without peeling.
- Grind the scraped coconut, roasted red chilies and tamarind pulp to a smooth paste. Add asafoetida and blend it well (or add garlic and onions to the mix if you are not using asafoetida)
- Mix potato cubes, tomato cubes, ground paste, half a cup of water, salt to taste and heat the mixture till it just comes to a boil on high heat. Drizzle raw coconut oil. Cover immediately and take off the heat. Let it stand for five minutes.
- Serve hot with steamed rice.
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