Halwai February 13, 2020

Ingredients:

• 3 to 4 – Potatoes
• 3 to 4 – Onions (finely chopped)
• 1 cup – grated Coconut
• 2 to 3 – Green chillies
• 5 to 6 – Cloves Garlic
• 1/2 inch – Ginger
• Coriander leaves
• 1 tsp – Mustard Seeds
• 4 to 5 – Curry leaves
• A pinch of Hing (asafoetida)
• A small piece of Jaggery
• 2 to 3 – kokums
• Salt to taste

Method:

  1. Boil potatoes. Peel and cut into small pieces.
  2. Grind coconut, chillies, coriander, garlic and ginger.
  3. Add water while grinding to get a liquid consistency.
  4. Heat oil and add mustard seeds. When they start to pop, add hing and curry leaves. Now add chopped onion and fry till golden brown.
  5. Add the coconut paste, a little water, potatoes and salt. Bring to a boil. Then add salt and jaggery and let it boil a little more.
  6. Add kokum just before removing from heat.
  7. Serve hot with rice or chapattis.

Recipe courtesy of Rajani Sankaran