Potato in Coconut Gravy

This is a beautiful looking dish! Mouthwatering, heat from red chilies and sweet and sourness from tamarind make this dish exotic. This is a great dish for me and our family when we want a change from our regular tomato or yoghurt based gravy.

Recipe will serve 2-3.

Ingredients:

• 4 potatoes medium size, boiled peeled and cut into 1/3” cubes that will make about 3 cups of cubed potatoes
• 2 tablespoon oil
• 1/2 teaspoon mustard seeds (rai)
• 2 whole dried red chilies
• 1/4 teaspoon turmeric (haldi)
• 8-10 curry leaves
• 1 teaspoon salt adjust to taste

Gravy

• 3 whole dried red chilies
• 1/4 cup grated coconut
• Approx. 2 tablespoons tamarind pulp(imli)
• 1/2 teaspoon mustard seeds (rai)
• 1 teaspoon coriander (dhania)

Method

1. Soak tamarind in about ¼ cup of hot water, mix it well and squeeze out the pulp, recipe needs about 2 tablespoons of pulp. Set aside.
2. For gravy dry roast chilies, mustard seeds and coriander over medium heat for about 1 minute.
3. First grind the dry ingredient red chili, mustard seeds, and coriander, into coarse powder. Add coconut, tamarind pulp and ¼ cup water to make it into a paste. While blending use water as needed to make paste. If you prefer mild take the seeds out of red chili before blending. Set aside.
4. Heat the oil in a sauce pan add mustard seeds red chilies, and curry leaves, as seeds crack add potatoes, salt and turmeric. Stir for about 1-2 minutes.
5. Add coconut paste and mix it well; add about 1-1/2 cups of water.
6. After potatoes come to boil let it cook covered for 4-5 minutes over medium heat.
7. Note: The dish absorbs water while sitting. Add more water as needed to keep the gravy consistency of your liking. Let it cook on low heat for few more minutes.
8. Potato with Coconut Gravy is ready to serve.

Serving Suggestions

Potato with Coconut goes well Plain Paratha or Puri.