Diced potatoes flavoured with asafoetida and coconut oil recipe
ingredients
400 g (14 oz) Potatoes, boiled, peeled, diced into 3 cm pieces
1/2 Coconut (nariyal), fresh
1 tbsp (6 g) Tamarind (imli) pulp
1 tbsp Dry red chillies (sookhi lal mirch)
1 tsp (3 g) Black mustard seeds (rai)
Salt to taste
a pinch Asafoetida (hing)
1 tsp (2 g) Turmeric (haldi) powder
1 cup (250 ml) 8 fl oz Water
1 tbsp (15 ml) Coconut oil
1/2 Coconut (nariyal), fresh
1 tbsp (6 g) Tamarind (imli) pulp
1 tbsp Dry red chillies (sookhi lal mirch)
1 tsp (3 g) Black mustard seeds (rai)
Salt to taste
a pinch Asafoetida (hing)
1 tsp (2 g) Turmeric (haldi) powder
1 cup (250 ml) 8 fl oz Water
1 tbsp (15 ml) Coconut oil
method
1. Grind the coconut, tamarind pulp, dry red chillies, and black mustard seeds to a paste.
2. In a frying pan, add this paste, salt, asafoetida, turmeric powder, and potatoes. Mix well. Add water and cook covered for 5 - 7 minutes.
3. Add coconut oil, and stir thoroughly. Serve hot.
2. In a frying pan, add this paste, salt, asafoetida, turmeric powder, and potatoes. Mix well. Add water and cook covered for 5 - 7 minutes.
3. Add coconut oil, and stir thoroughly. Serve hot.
serving amount
serves: 4 - 6
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more information
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