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

Related recipes