Potatoes In Tangy Coconutty Gravy |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 2 |
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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 |
1 cup coconut (scraped) |
4-5 whole red chilies (roasted) |
1 tbsp tamarind pulp |
a large pinch asafoetida (substitute with 3 cloves of minced garlic and 1/3rd cup of minced onion) |
2 medium sized tomatoes chopped into 1 inch cubes |
2 tsps coconut oil/vegetable oil |
Directions:
1. Boil potatoes and when cool cut into one inch sized cubes without peeling.
2. 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)
3. 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.
4. Serve hot with steamed rice.
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