Gujarati
Khattai Alu
Ingredients
1 lb Floury potatoes
1 T Tamarind pulp
1/4 c Water
2 t Brown sugar
1 1/2 T Ghee or oil
1/2 t Black mustard seeds
1/2 t Ground turmeric
1/2 t Cayenne or ground chili pdr
1 t Ground coriander
1 t Ground cumin
1 t Salt
2 Fresh green chilies, seeded And
thinly sliced
2 T Desiccated coconut
Method
Peel and dice potatoes. Soak tamarind in hot
water for 5 minutes and then squeeze it firmly to
extract all the juice and strain the liquid through
a seive. Dissolve the sugar in the
liquid. Heat the ghee or oil and fry the
mustard seeds until they pop. Add the
turmeric, cayenne or chili, coriander and cumin and
fry for about 1 minute on low. Add the
potatoes and toss for about a minute. Sprinkle
with salt and little water, (about 1/4 cup) cover
tightly and cook on a very low flame for about 15
minutes. Add the tamarind juice, sliced chilies and
coconut and stir well. Cover and cook for
about 10-15 minutes or until the potatoes are cooked
through. Serve hot with rice or chapatis.
Serves
- 4
