1 Kg Potato - Boil , cool, peel and cut. They must remain firm .
2 Teaspoons Sauf/Fennel Seeds.
1 Teaspoon Jeera.
1 Tablespoon Black Pepper Corns.
8-10 Dried Red Chiles.
3 Tablespoons Grated Coconut - Dry roast the coconut .
Roast the fennel, jeera and black pepper till the point they emit their flavor - don't burn , cool and grind to a paste along with coconut and chilies.
2 Onions Chopped Fine.
3 Tomatoes Pureed.
1 Tablespoon Minced Ginger.
2 Tablespoons Minced garlic.
In a wok heat oil , splutter some rai seeds along with curry leaves .Then add the onions , cook till they begin to just about color , add ginger , garlic and tomato puree. Cook till oil separates . Now add the paste , cook covered on low heat 5-7 minutes , adding a wee bit of water if needed.
Now add the potatoes , and gently stir in , coating well . Cook covered 8-10 minutes , stir them once in a while , allowing the flavors to seep deep in .
For version 2
Extract coconut milk out of the balance coconut , and right at the end of the cooking add to the potatoes , cook 2-3 minutes for flavors to marry . This has no gravy as such and is equally delicious !
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/