| FRIED
POTATOES WITH MIXED SPICES
SUKHA ALOO
| 1lb
2oz (500g) potatoes |
1/2
teaspoon coriander |
| 1/2
teaspoon turmeric powder |
1
teaspoon red chilli powder |
| salt |
1/2
teaspoon garam masala powder |
| 1/4
cu oil |
1/3
teaspoon dried mango powder(amchur) |
1 Boil the potatoes in their skins with the turmeric powder
and salt to taste for 5 minutes.Drain and cool, then peel off the
skins. Cut into large fat chips or smaller bite-sized pieces.
2 Put the oil into a wok (preferably non-stick) with the
coriander and chilli powder. Let these spices heat up with the oil
over a very low heat. As soon as the oil is hot aadd the otatoes,
and stir well. Coveer with a lid and leave to cook. Stri from time
to time. This will take about 20 minutes.
3 When almost done the garam masala powder and toss
a couple of times. When ready sprinkle with the mango powder and
toss just once, then serve.
POTATOES
IN YOGHURT
DAHIWALLA ALOO
(MAHARASHTRIAN- STYLE)
| 1lb
2oz (500 g) potatoes |
1/2
teaspoon turmeric powder |
| 2
medium onions |
1
teaspoon red chilli powder |
| 2oz
(50g) fresh coconut, grated |
2
tablespoon yoghurt |
| 3-4
green chillies |
2
tablespoon oil |
| 2
garlic cloves |
1/8
teaspoon mustard seeds |
| 1
x 1/2-in (2.5 x 1-cm) piece of fresh ginger |
a
few curry leaves or |
| 1
1/2 teaspoons coriander powder |
1
tablespoon coriander leaves |
| 1
teaspoon cumin powder |
salt |
1 Peel the potatoes and cut crossways into round slices
about 1/2 in (1 cm) thick.
2 Puree the onions, coconut, green chillies, garlic, ginger,
coriander, cumin, half the turmeric and the red chilli powder with
2 tablespoons water in a blender or food processor.
3 Whish the yoghurt well with a fork and set aside.
4 Boil the potatoes with the remaining 1/4
teaspoon turmeric powder and salt to taste (about 1 teaspoon). When
75 per cent done, drain and cool.
5 Heat the oil in a wok and add the mustard seeds. When they
crackle put in the curry or coriander leaves, followed by the purreed
spices. Fry for 8-10 minutes, stirring from time to time.
6 Add the whisked yoghurt and mix well. Now add 1/2
cup water, taste, and season with salt.Add the sliced potatoes and
cook over a low heat until done (about 15 minutes). |
