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Measurements
   Title: Gujarati Khattai Alu
 Categories: Vegetables, Side dish, Indian, Dkuhnen msn
      Yield: 4 Servings
 
      1 lb Floury potatoes
      1 T  Tamarind pulp
    1/4 c  Water
      2 t  Brown sugar
  1 1/2 T  Ghee or oil
    1/2 t  Black mustard seeds
    1/2 t  Ground turmeric
    1/2 t  Cayenne or ground chili pdr
      1 t  Ground coriander
      1 t  Ground cumin
      1 t  Salt
      2    Fresh green chilies, seeded
           And thinly sliced
      2 T  Desiccated coconut
 
  Peel and dice potatoes.  Soak tamarind in hot water for 5 minutes and
  then squeeze it firmly to extract all the joic and strain the liquid
  through a seive.  Dissolve the sugar in the liquid.  Heat the ghee or
  oil and fry the mustard seeds until they pop.  Add the turmeric,
  cayenne or chili, coriander and cumin and fry for about 1 minute on
  low.  Add the potatoes and toss for about a minute.  Sprinkle with
  salt and little water, (about 1/4 cup) cover tightly and cook on a
  very low flame for about 15 minutes. Add the tamarind juice, sliced
  chilies and coconut and stir well.  Cover and cook for about 10-15
  minutes or until the potatoes are cooked through. Serve hot with rice
  or chapatis. Source:  Adapted from 'Complete Asian Cookbook', by
  Charmaine Solomon.


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