Monday, January 5, 2009

Potato Sang / Batata Sang

2 medium size Potatoes
1 medium size Onion
3 Red chillies
1/4tsp Coriander seeds
4tbsp fresh/frozen shredded Coconut
grape size Tamarind
pinch of Asafoetida powder
Salt to taste

1tsp Coconut oil (or any cooking oil)
1/4tsp Mustard seed

  • Boil the potatoes, peal the skin. Then chop up the potatoes into pieces
  • Chop up the onions and fry it until slight golden brown
  • In a separate pan heat oil and add coriander seeds and red chillies. Roast in medium heat for couple of minutes
  • Grind roasted coriander seeds and chillies, tamarind, asafoetida, coconut and 1/4 of the fried onions into a smooth paste with sufficient water {If coconut is frozen; use hot water}
  • Mix paste with chopped potatoes, fried onions and salt
  • Add water to get the required consistency. Cook for couple of minutes
  • Heat a pan with oil and mustard. Once mustard starts to splutter remove it from heat and add it to the curry (this step is optional)

Nutrition Facts of Potato -
(for source/detailed information; click on the vegetable name)
  • Very good source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber
  • Contain a variety of phytonutrients that have antioxidant activity

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