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South Indian Potato Curry
Serves 2-3 people

This is a vegetarian Asian Dish and come from a daily recipe subscriber.

1/2 lb. potatoes ( about 2)
One large tomato
One small onion (optional)
2 cloves of garlic
2 Tbs. grated fresh coconut
1 1/2 tsp. Cumin seeds
1/2 inch fresh ginger chopped
1 Tbs. coriander leaves
1/2 tsp. Mustard
1/2 tsp. turmeric
pinch of asafetida
1 tsp. paprika/red chili pd.
1/4 tsp. Garam masala
1 cup of water
1 Tbs. corn/groundnut oil
1 cup water
salt to taste

Boil the potatoes in their jackets till tender. Peel and cut them into large pieces.

In a frying pan, heat 1 tablespoon of oil. Add mustard. Add 1/2 tsp. cumin seeds, turmeric and asafetida. Lower the heat and let the spices fry for 10 seconds.

Put chopped onion if using and fry till it is transparent.
Grind chopped tomatoes, remaining cumin seeds, garlic, ginger and grated coconut.

Add this paste to the fried onion/spices. Stir it for 2 minutes and sprinkle paprika/red chili powder and salt to taste.

Stir till the oil floats on top. Add chopped potatoes and 1 cup of
water. Increase the heat and let the gravy boil for about 2 minutes.

Sprinkle garam masala and chopped coriander leaves before serving.

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