Potato curry with roasted coconut and spices

POTATO CURRY WITH

ROASTED COCONUT AND SPICES

Cooking and Preparation Time 45 Minutes   Standing and setting Time At least 30 Minutes

Serve to 3 to 4

INGREDIENTS:

• 2 TBSP Coconut oil
• 1/4 TSP Mustard Seeds
• 100 GR Shallots/Pearl Onion Peeled and Diced (You can use 3 big onions instead of shallots)
• 2 CLOVES Garlic Peeled and Diced
• 2-3 Green chilly Slit Lengthwise
• FEW Curry Leaves
• 2 BIG Potato Peel and Dice into small Pieces
• 1 BIG Tomato Diced
• 2 TBSP Theeyal Masala Powder
• Tamarind Water From 1 gooseberry size Soak in ½ cup water. Strain and take juice.
• 1/4 TSP Turmeric Powder
• 1/2 TSP Chilly Powder
• 1/2 TSP Coriander Powder
• Salt As per your Taste
• Sugar A small piece/ A Pinch For Taste
• Water As per required

METHOD:

1. • Heat oil in a big pan or wok and pop mustard seeds.
2. • When it’s popped well, add shallots, green chilly, garlic and curry leaves. Stir well in a medium heat.
3. • When its soft and mild brown, add potato. Stir well.
4. • Lower the heat. Add chilly, turmeric, coriander powders and salt for potato. Mix and s sauté 1 minute.
5. • Close and cook it 2 minutes.
6. • Open the lid and add tomato. Statue and mix well.
7. • Add Theeyal Masala and sauté well next 2 minutes.
8. • When all masala well coated with potato, add tamarind juice and water (approximately 1 1/2 to 2 cups water) and mix well.
9. • Add salt for gravy and mix well.
10. • Cover it and cook next 15 to 20 minutes in a medium heat.
11. • Uncover and add jaggery, mix well.
12. • Check the vegetables and gravy texture. If it is too watery, uncover and cook next few minutes.
13. • Do not allow it to thicken too much because it will thicken after setting.
14. • Taste it and add salt if required.
15. • When the potatoes are cooked well and gravy light thickens, sprinkle some coconut oil for aroma.
16. • Turn off the heat and keep aside Theeyal for setting.

Rani's Kitchen Magic