Friday, January 23, 2009

Manglorean style spicy potatoes


5-6 potatoes cut into long thick fingers

1 cup grated coconut

2 tsp coriander seeds

6-7 fried red chillies

lemon size tamarind

2 sprigs of curry leaves

1 tsp mustard seeds

2 tbsp oil

salt to taste


  • Heat 1 tsp oil in a pan and fry coriander seeds for a while till it leaves nice aroma
  • Now grind this coriander seeds along with grated coconut, fried red chillies,salt,tamarind with little water coarsely
  • Heat remaining oil in a kadai, add mustard seeds and when it starts to splutter add curry leaves and potatoes and salt 
  • Add 1/2 cup of water and cover and cook till the potatoes are parboiled and dry(without any water left)
  • Then add the masala paste and mix well gently so that potatoes are not mashed
  • Cover and cook for 10 minutes on a low flame, add salt if required 
  • Serve Hot with chapathi or steamed rice

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