Potatoes, my much loved vegetables make a stunning statement in this traditional favourite. This dish is usually part of a celebratory feast favoured for the no onion and garlic part. Made with an abundance of freshly ground coconut, I substituted frozen grated coconut in place as, dessicated coconut lacks the rich depth of flavour that fresh coconut brings. I used my small 3 litre pressure cooker pan to hasten the cooking process. Also, the coconut soaks up all the water to make a luscious gravy that tastes fabulous with steamed Rice and Daal.
- Potatoes, peeled and cut into large cubes – 4 to 5 medium
- Coconut Oil – 1 tablespoon
- Mustard Seeds – 1 teaspoon
- Curry Leaves – 8 to 10
- Frozen or, Freshly Grated Coconut – 3/4 cup
- Turmeric Powder – 1 teaspoon
- Tamarind Paste – 1 tablespoon
- Dried Coriander Seeds – 1 teaspoon
- Dried Cumin Seeds – 1 teaspoon
- Dried Fenugreek Seeds – 1 teaspoon
- Roasted Split Gram – 1 tablespoon
- Dried Red Chillies – 6, small (decrease depending on the level of hotness desired)
- Warm Water – 3/4 cup
- Salt, to taste
- In a dry grinder jar, add the coriander, cumin, fenugreek seeds, roasted split gram and red chillies together. Process to a fine powder. Set aside.
- Heat the coconut oil in the pressure pan and cook the mustard seeds till they pop.
- Add the freshly ground spice mix and cook until golden.
- Stir in the grated coconut, curry leaves and turmeric until well mixed.
- Tip the cubed potato pieces in and coat in the above mix.
- Add the tamarind paste, water and salt.
- Cover the pressure pan and cook on high for 5 minutes. Take off the heat and allow to cool.
Notes: 1. Traditionally spices are dry roasted and then powdered. 2. The water level should not be any more than the potatoes, as this dish is on the drier side. Happy cooking 😊