4 medium Potatoes, cubed
1 large Onion, finely chopped
2 tsp Garam masala
2 tbsp Dessicated coconut
15 g Fresh ginger, finely grated
2 tbsp Oil
1 tsp Mustard seeds
6 Curry leaves
Leaves from 1 sprig of
Coriander
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1. Cook the potato in just enough water to cover with three-quarters of the onion, the turmeric, half teaspoon salt and the green chilli, for about 8 minutes, until half cooked.
2. Meanwhile, blend the garam masala, coconut and ginger in a blender. Add to the potato, and continue to cook for a further 8 minutes, until tender but not soft.
3. Heat the oil in a frying pan and add the mustard seeds. Let them sizzle for a few seconds until they have all popped, then add the remaining chopped onion and fry until golden. Stir into the curry.
4. Add salt to taste and sprinkle on the curry and coriander leaves.
Compiled by Imran C. Posted to EAT-L Digest 16 Dec 96
From: "Imran C." <imranc@ONTHENET.COM.AU>
Date: Tue, 17 Dec 1996 16:36:43 +1000
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