Serves 4 to 6
* 750 g ( 1 1/2 ) potatoes
* 2 tbsp ghee or oil
* 1 teaspoon black mustard seeds
* 2 fresh chillies, sliced
* 2 teaspoon ground coriander
* 1 teaspoon ground cummin
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon chilli powder or to taste
* 1/2 teaspoon salt to taste
* 1 tbsp dried tamarind pulp
* 2 teaspoon palm sugar or brown sugar
Peel and dice potatoes. In a heavy saucepan heat ghee or
oil and fry mustard seeds until they pop. add chillies and
ground spices and stir for 30 seconds or until fragrant. Add
potatoes, sprinkle with salt and about 1/2 cup wter, cover pan
tightly and cook on very low heat for 15 minutes. Meanwhile,
soak tamarind pulp in 1/2 cup hot water and squeeze to dissolve
pulp. Strain out seeds and fibres. Dissolve sugar in tamarind
liquid. Add to potatoes, stir gently, cover and cook for a further 10 minutes
or until potatoes are tender.
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