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Title: Spicy Potatoes and Coconut

4 T oil
2 t ground coriander
1/2 t chili powder
1/2 t turmeric
1/2 t cumin
4 - medium potatoes, cooked, peeled, and cubed
1/2 C grated unsweetened coconut
1 - lemon, juice and pulp
1 t salt
1/4 c water
1/4 t fenugreek seeds
1 - medium onion, finely chopped

Heat 3 tablespoons of the oil in a skillet. Add ground coriander, chili powder, turmeric, and cumin. Fry for 2-3 minutes. Add potatoes, coconut, lemon juice and pulp, and salt. Mix well. Add water, enough to keep the mixture from burning. Simmer very slowly for about 5 minutes.

Meanwhile, heat remaining tablespoon of oil. Fry fenugreek seeds for a minute, then add onion and brown it. Stir into potatoes and serve.


From A Taste of India
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