Potatoes With Tomatoes Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: New potatoes,
1/2 tsp: Turmeric,
3 medium: Tomatoes,
1/2 tsp: Cayenne,
4 tbsp: Oil,
2 tsp: Tamarind paste,
1/8 tsp: Asafetida,
1 tsp: Salt,
1 tsp: Black mustard seeds,
1/2 cup: Coconut, grated
Directions:
Cut potatoes lengthwise into 1" fingers. Chop tomatoes very finely.
Heat oil in a skillet. Add asafetida followed by mustard seeds. When
the seeds pop, take the skillet off the heat & quickly add the
turmeric, cayenne & tomatoes. Cover & put the skillet back on the
heat for 1 minute & uncover. Put in 1 cup water, potatoes, tamarind
& salt. Bring to a boil, cover, lower heat & simmer gently for 30
minutes. Add coconut & continue to cook for 2 to 3 minutes. Increase
heat a little if the sauce seems to be too watery. The sauce should
be thick & cling to the potatoes.
Madhur Jaffrey, "A Taste of India"
Submitted By MARK SATTERLY On 05-04-95
Source from luhu.jp
Heat oil in a skillet. Add asafetida followed by mustard seeds. When
the seeds pop, take the skillet off the heat & quickly add the
turmeric, cayenne & tomatoes. Cover & put the skillet back on the
heat for 1 minute & uncover. Put in 1 cup water, potatoes, tamarind
& salt. Bring to a boil, cover, lower heat & simmer gently for 30
minutes. Add coconut & continue to cook for 2 to 3 minutes. Increase
heat a little if the sauce seems to be too watery. The sauce should
be thick & cling to the potatoes.
Madhur Jaffrey, "A Taste of India"
Submitted By MARK SATTERLY On 05-04-95
Source from luhu.jp