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Title: Gujarati Khattai Alu
Categories: Vegetables, Side dish, Indian, Dkuhnen msn
Yield: 4 Servings
1 lb Floury potatoes
1 T Tamarind pulp
1/4 c Water
2 t Brown sugar
1 1/2 T Ghee or oil
1/2 t Black mustard seeds
1/2 t Ground turmeric
1/2 t Cayenne or ground chili pdr
1 t Ground coriander
1 t Ground cumin
1 t Salt
2 Fresh green chilies, seeded
And thinly sliced
2 T Desiccated coconut
Peel and dice potatoes. Soak tamarind in hot water for 5 minutes and
then squeeze it firmly to extract all the joic and strain the liquid
through a seive. Dissolve the sugar in the liquid. Heat the ghee or
oil and fry the mustard seeds until they pop. Add the turmeric,
cayenne or chili, coriander and cumin and fry for about 1 minute on
low. Add the potatoes and toss for about a minute. Sprinkle with
salt and little water, (about 1/4 cup) cover tightly and cook on a
very low flame for about 15 minutes. Add the tamarind juice, sliced
chilies and coconut and stir well. Cover and cook for about 10-15
minutes or until the potatoes are cooked through. Serve hot with rice
or chapatis. Source: Adapted from 'Complete Asian Cookbook', by
Charmaine Solomon.
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