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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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INDIAN POTATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Benson Estate in Canton, Texas in 1987. Ingredients:
2 large potatoes |
10 roasted red chilies |
1 teaspoon fenugreek seeds |
1 piece tamarind the size of a lemon |
3 teaspoons mustard seeds |
1/2 teaspoon salt |
oil for cooking |
Directions:
1. Cut potatoes into small cubes then add salt and fry potatoes in hot oil.
2. Grind remaining ingredients into a smooth paste adding a little water.
3. Boil then simmer paste until heated through.
4. Add chili paste to fried potatoes and toss gently then serve.
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