Halwai September 21, 2020

Ingredients:

• 3 – potatoes, boiled and cut into cubes
• 1/4 tsp – Turmeric powder
• 1/4 tsp – salt
• 2 – tomatoes, cut into cubes
• 8 – Dried red chillies ( long variety )
• 2 tsp – Coriander seeds
• 1/4 cup – coconut, grated
• 2 tsp – oil
• 1/2 tsp – Mustard Seeds
• 1 sprig – Curry leaves
• 1/2 tsp – salt (or to taste )
• 1 cup – water

Method:

  1. Wash and boil potatoes in 2 cups water with salt and turmeric powder.
  2. Peel and cut into small cubes.
  3. In an iron kadai, dry roast red chillies with coriander seeds until fragrant.
  4. Grind roast spices with grated coconut.
  5. Add 2 – 3 tbsp water during grinding and make a smooth paste.
  6. Heat oil in a pan. Add mustard seeds. When they crackle, add curry leaves and saute for 2 mins.
  7. Add boiled potato and tomato pieces. Stir well, cover with a lid and cook on a low to medium heat for 8 – 10 mins.
  8. Add ground coconut paste, extra 1 cup water and extra salt to taste.
  9. Bring to boil on a low to medium heat for 8 – 10 mins until gravy thickens.
  10. Serve with rice or rotis.
  11. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya