| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 4 | Servings | |
INGREDIENTS
| 1/2 | kg | Potatoes (up to) |
| 1 1/2 | tb | Coconut oil |
| 1/2 | ts | Mustard seeds |
| Few curry leaves | ||
| 1 | ts | Chilli powder |
| 1 | ts | Salt |
| 1 | sm | Piece jaggery |
| 1 | Handful coconut gratings (shredded unsweetened coconut) |
INSTRUCTIONS
From: sherry@gorge.net (Sherry Rose) Date: Sat, 13 Jul 1996 08:43:02 -0700 1. Boil, peel and cut the potatoes into small pieces. 2. Heat the oil in a vessel and prepare a seasoning with mustard seeds, allowing them to splutter, curry leaves and chillie powder. 3. Put in the potato pieces, salt and jaggery and stir well. 4. Allow it to cook for a few minutes and add the coconut gratings. Remove the vessel from the flame. CHILE-HEADS DIGEST V3 #043 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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