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.
Servings 2
Ingredients
- 4 boiled 4 potatoes medium size, boiled peeled and cut into 1/3” cubes that will make about 3 cups of cubed potatoes
- 2 tbsp oil
- 1/2 tbsp mustard seeds (rai)
- 2 whole dried red chilies
- 1/4 tbsp turmeric (haldi)
- 8-10 curry leaves
- 1 tbsp salt adjust to taste
- 3 whole dried red chilies
- 1/4 cup grated coconut
- Approx. 2 tbsp tamarind pulp(imli)
- 1/2 tbsp mustard seeds (rai)
- 1 tbsp coriander (dhania)
Instructions
- 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.
- For gravy dry roast chilies, mustard seeds and coriander over medium heat for about 1 minute.
- 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.
- 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.
- Add coconut paste and mix it well; add about 1-1/2 cups of water.
- After potatoes come to boil let it cook covered for 4-5 minutes over medium heat.
- 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.
- Potato with Coconut Gravy is ready to serve.
Notes
Serving Suggestions
Potato with Coconut goes well Plain Paratha or Puri.