Gujarati khattai alu

Gujarati khattai alu

Gujarati potatoes

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g floury potatoes
1 tablespoon tamarind pulp
2 teaspoons brown sugar
1 1/2 tablespoons ghee or oil
1/2 teaspoon black mustard seeds
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt, or to taste
2 fresh green chillies, seeded and sliced
2 tablespoons desiccated coconut

Method

  1. Peel and dice the potatoes. Soak the tamarind pulp in 60 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Dissolve the sugar in the tamarind liquid.
  2. Heat the ghee in a saucepan over low heat and cook the mustard seeds until they start to pop. Add the turmeric, chilli powder, coriander and cumin and cook over low heat for 1 minute. Add the potato and toss gently to coat in the seasoning. Add the salt and 60 ml hot water, cover, and cook over low heat for 15 minutes. Add the tamarind liquid, chilli and desiccated coconut and stir well. Cover and cook for a further 5–10 minutes, or until the potato is cooked through. Serve hot with rice or chapatis.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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