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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1-1/2 lb. potatoes, peeled
4 tbsp. vegetable oil
4 green chilies
1/4 tsp. ground turmeric
1 pinch asafoetida
1 squeeze lemon juice
5 fl. oz. water
1 tsp. salt
1/2 tsp. whole mustard seed
2 tbsp. desiccated coconut, unsweetened
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Directions:
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Cut the potatoes into small pieces, ideally into thinnish flakes thicker in the middle than the edges. Cut the green chilies lengthwise but don't discard seeds unless you prefer mild curries.
Heat oil in frying pan; drop in chilies, asafoetida and mustard seed and continue to heat until they pop (a few seconds normally). Add potatoes, coconut, lemon juice, turmeric, salt and water. Cover and cook over a low flame, shaking to prevent sticking, until potatoes are tender and all the water is absorbed, approximately 30 minutes.
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Recipe from The Complete Book of Curries, by Harvey Day.
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