RECIPE TITLE "Katchhi Village Potato Curry Recipe"
Source: Mangoes & Curry Leaves,
courtesy of Cooking.com
Serves 3 to 4--- easy
2 tablespoons raw sesame oil, vegetable oil, or ghee
2 teaspoons minced garlic or garlic mashed to a paste
1 pound potatoes, peeled and cut into 1/2-inch cubes
1 cup finely chopped shallots
1 cup chopped tomatoes
2 green cayenne chiles, seeded and chopped
1/2 teaspoon turmeric
1/2 teaspoon black mustard seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup water
1 teaspoon salt, or to taste
2 shallots or 1 mild onion, thinly sliced
3 or 4 green cayenne chiles, fried whole in oil
About 2 tablespoons chopped jaggery (palm or crude sugar)
About 6 chapatis made of atta
Heat the oil or ghee in a wok, or karhai, or wide pot over medium heat. Add 1 teaspoon garlic and cook for a minute, then add the potatoes and shallots. Stir-fry for several minutes, until the shallots have softened, pressing the potato cubes against the surface of the hot pan, then add the chopped tomatoes and chiles and stir to blend.
Add the turmeric, mustard seeds, cumin, coriander, and the remaining 1 teaspoon garlic and stir. Add the water and salt and bring to a boil. Cover tightly and simmer vigorously until the potatoes are just tender, about 20 minutes. Check after 10 or 12 minutes to make sure there is enough liquid and that nothing is sticking; add a little more water if necessary.
Serve hot, with any or all of the optional accompaniments.
Recipe reprinted by permission of Jeffrey Alford & Naomi Duguid (Artisan Books). All rights reserved.
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