Potato Stir Fry A.K.A. Batata Sukke (No Onion & Garlic Recipe)

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.

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We need,

  • 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

Directions,

  1. 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.
  2. Heat the coconut oil in the pressure pan and cook the mustard seeds till they pop.
  3. Add the freshly ground spice mix and cook until golden.
  4. Stir in the grated coconut, curry leaves and turmeric until well mixed.
  5. Tip the cubed potato pieces in and coat in the above mix.
  6. Add the tamarind paste, water and salt.
  7. 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 😊