| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Potatoes, cubed |
| 1 |
lg |
Onion, finely chopped |
| 2 |
ts |
Garam masala |
| 2 |
tb |
Dessicated coconut |
| 15 |
g |
Fresh ginger, finely grated |
| 2 |
tb |
Oil |
| 1 |
ts |
Mustard seeds |
| 6 |
|
Curry leaves |
|
|
Leaves from 1 sprig of |
|
|
Coriander |
INSTRUCTIONS
1. Cook the potato in just enough water to cover with three-quarters of the
onion, the turmeric, half teaspoon salt and the green chilli, for about 8
minutes, until half cooked.
2. Meanwhile, blend the garam masala, coconut and ginger in a blender. Add
to the potato, and continue to cook for a further 8 minutes, until tender
but not soft.
3. Heat the oil in a frying pan and add the mustard seeds. Let them sizzle
for a few seconds until they have all popped, then add the remaining
chopped onion and fry until golden. Stir into the curry.
4. Add salt to taste and sprinkle on the curry and coriander leaves.
TNT'd & Compiled by Imran C. Source: Mum Posted to TNT - Prodigy's Recipe
Exchange Newsletter by "Imran C." <imranc@onthenet.com.au> on Apr 21, 1997
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