Potatoes with tomatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | New potatoes |
| 3 | mediums | Tomatoes |
| 4 | tablespoons | Oil |
| ⅛ | teaspoon | Asafetida |
| 1 | teaspoon | Black mustard seeds |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Cayenne |
| 2 | teaspoons | Tamarind paste |
| 1 | teaspoon | Salt |
| ½ | cup | Coconut, grated |
Directions
Cut potatoes lengthwise into 1" fingers. Chop tomatoes very finely.
Heat oil in a skillet. Add asafetida followed by mustard seeds. When the seeds pop, take the skillet off the heat & quickly add the turmeric, cayenne & tomatoes. Cover & put the skillet back on the heat for 1 minute & uncover. Put in 1 cup water, potatoes, tamarind & salt. Bring to a boil, cover, lower heat & simmer gently for 30 minutes. Add coconut & continue to cook for 2 to 3 minutes. Increase heat a little if the sauce seems to be too watery. The sauce should be thick & cling to the potatoes.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 05-04-95
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