Spiced potatoes coondapur (batate masala coondapur)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Potatoes (with skins) -- |
| Boiled & cooled | ||
| ⅔ | teaspoon | Garlic -- chopped |
| 1 | Dried red chili | |
| 1 | teaspoon | Coriander seed |
| ¼ | teaspoon | Black peppercorns |
| ¼ | teaspoon | Fenugreek seed |
| ¼ | teaspoon | Ground turmeric |
| 1 | tablespoon | Canola oil |
| 1 | teaspoon | Black mustard seeds |
| ½ | cup | Onion -- chopped |
| 10 | Curry leaves | |
| Salt | ||
Directions
Peel the cooked potatoes and cut them into ¾" cubes. In a mini-food processor or blender, process the garlic and 1 tbsp water to a paste.
Roast the chili, coriander seeds, peppercorns and fenugreek seeds in a dry pan over moderate heat, stirring for about 30 seconds or until fragrant. Process the mixture to a powder in a spice grinder or blender. Stir in the tumeric. Set aside. Heat 2 tbsp of the oil in a non-stick skillet over medium heat. Add the mustard seeds and cook until they crackle, about 5 seconds. Add the onion and stir fry until very lightly browned. Add the garlic paste and cook, stirring, for about 30 seconds. Add the remaining 1 tsp of oil. Add the potatoes and curry leaves. Stir for 2 minutes or until the potatoes stick to the pan, add 1 tbsp water to prevent burning. Add the roasted ground spice mixture. Stir for 30 seconds or until fragrant.
Add salt to taste. 168 calories and 4 grams fat.
Recipe By : Indian Cooking Light From: Meg Antczak Date: 07-30-95 (23:29) (159) Fido: Cooking