Potato is one vegetable which could be cooked in many ways,and everybody loves

potato.This is one variety of curry which could be served with rice, stringhoppers, rotis

or even bread.You could prick the peeled potatoes whole fry it and add to the curry for

another variation apart from what I’m going to share now.

Let’s get into the recipe now

INGREDIENTS

4-5 potatoes peeled n cut into fours

2 onions chopped fine

7-8 pips garlic

3-4 green chillies

Few Curry leaves

1/2 cup tamarind extract

1 tsp.red chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

1/4 coconut gratings

2 tblsp.peanuts or cashewnuts

1/4 tsp cummin seeds

2 tsp sugar

Salt to taste

1/2 tsp.mustard seeds

1 tsp.fenugreek seeds

2 tblsp.coconut oil

METHOD

Heat oil add mustard seeds and curry leaves .When the mustard seeds starts to splutter

add fenugreek seeds,onions,garlic,and green chillies and cook till onions are translucent

Next add the potatoes with the masala powders and saute till the powders coat the

potato.Add a little water,salt ,sugar and cook covered till potato is tender.

Grind the coconut and peanuts,cummin seeds to a paste and set aside.

Once the potatoes are tender , add the tamarind extract and cook for 5 minutes.

Add coconut paste and cook on a low flame for 10 minutes .Remove from fire.

Note: You could add coconut milk instead of coconut paste .