| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
India, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Tamarind paste |
| 2 |
c |
Water |
| 8 |
sm |
Boiling potatoes |
| 1/4 |
c |
Corn oil |
| 1 |
md |
Onion; thinly sliced |
| 2 |
ts |
Minced fresh ginger |
| 4 |
|
Garlic cloves; minced |
| 1/2 |
ts |
Dried red pepper flakes |
| 1/2 |
ts |
Ground turmeric |
| 1/2 |
ts |
Ground cardamom |
| 1/2 |
ts |
Ground fennel |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Freshly ground pepper |
|
|
Salt |
INSTRUCTIONS
Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain.
Boil potatoes until just tender. Cool completely, then peel. Using wooden
skewer, pierce each potato in 4 places.
Heat oil in heavy large skillet over medium heat. Add onion and cook until
crisp and lightly browned, stirring frequently, about 10 minutes. Remove
from skillet. Add potatoes and brown well on all sides. Remove from
skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and
garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2
tablespoons water. Mix in onion. Add potatoes, tamarind liquid and
remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and
pepper. Cover and simmer until sauce has thickened slightly, about 15
minutes. Season with salt.
* Source: Bon Appetit - April 1986 * Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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