This can be a lovely trying dish! Mouthwatering, warmth from pink chilies and candy and sourness from tamarind make this dish unique. This can be a nice dish for me and our household after we need a change from our common tomato or yoghurt based mostly gravy.
Recipe will serve 2-3.
Components:
- 4 potatoes medium measurement, boiled peeled and minimize into 1/3” cubes that can make about 3 cups of cubed potatoes
- 2 tablespoon oil
- 1/2 teaspoon mustard seeds (rai)
- 2 complete dried pink chilies
- 1/4 teaspoon turmeric (haldi)
- 8-10 curry leaves
- 1 teaspoon salt regulate to style
Gravy
- 3 complete dried pink chilies
- 1/4 cup grated coconut
- Approx. 2 tablespoons tamarind pulp(imli)
- 1/2 teaspoon mustard seeds (rai)
- 1 teaspoon coriander (dhania)
Technique
- Soak tamarind in about ¼ cup of sizzling water, combine it properly and squeeze out the pulp, recipe wants about 2 tablespoons of pulp. Put aside.
- For gravy dry roast chilies, mustard seeds and coriander over medium warmth for about 1 minute.
- First grind the dry ingredient pink chili, mustard seeds, and coriander, into coarse powder. Add coconut, tamarind pulp and ¼ cup water to make it right into a paste. Whereas mixing use water as wanted to make paste. Should you choose gentle take the seeds out of pink chili earlier than mixing. Put aside.
- Warmth the oil in a sauce pan add mustard seeds pink chilies, and curry leaves, as seeds crack add potatoes, salt and turmeric. Stir for about 1-2 minutes.
- Add coconut paste and blend it properly; add about 1-1/2 cups of water.
- After potatoes come to boil let it cook dinner coated for 4-5 minutes over medium warmth.
- Notice: The dish absorbs water whereas sitting. Add extra water as wanted to maintain the gravy consistency of your liking. Let it cook dinner on low warmth for few extra minutes.
- Potato with Coconut Gravy is able to serve.
Serving Strategies
Potato with Coconut goes properly Plain Paratha or Puri.
