Potatoes are very healthy, inexpensive and popular root vegetable. Boiled potatoes are rich in vitamins, phosphorus, minerals, and low in calories.
This recipe is a great accompaniment with South Indian breakfast/ bread. Potatoes are cooked in fried onion, chilli, coriander and coconut paste. Garlic, ginger, cinnamon and pepper enhances the flavour of the gravy and gives it a great taste.
INGREDIENTS
Potato finely chopped 1
Shallots finely chopped 5-6
Garlic 3-4
Ginger 1 inch piece
Cinnamon powder 1/2 tsp
Coriander leaves finely chopped 1 tbsp
Refined oil. 2 tsp
Salt to taste
FOR WET GRIND
Coriander powder 2 tsp
Coconut 1/2 tea cup
Shallots 4-5
Red dry chillies 2-3
OR pepper powder 1 tsp
Sunflower oil 2 tsp
METHOD
Heat 2 tsp oil in a skillet/kadhai add dry red chillies and shallots and fry till shallots turn golden brown in colour. Add coriander powder and fry for two seconds on low heat. Add grated coconut and fry till it becomes brown for 2-3 miinutes in low heat. Turn off the heat. Let it cool down. Add little water and blend in a blender into a smooth paste. Keep it aside.
Smash ginger and garlic in a mortar and pestle to a fine paste. Keep it aside.
Take the same kadhai heat 2 tsp oil add finely chopped shallots saute till they turn golden colour add potatoes and saute for a minute on medium heat. Add 1 and 1/2 tea cup water, ginger garlic paste and salt. Cover and cook on low flame till the potatoes are cooked.
Add the ground masala and cook for 2 minutes on medium heat.
Add cinnamon powder and pepper powder ( if you are not adding red dry chillies) and turn off the heat.
When the potatoes are cooked add the ground paste, ginger garlic paste and salt . Add 1 tea cup water. When it comes to boil add cinnamon powder and coriander leaves and turn off the fire.
Serve with idli/dosa/idiyappam.
