Normally I do not eat too much chilli. This is, however, one of the few recipes which I love in spite of it's high chilli content. The dish is spicy and tangy and simply mouthwatering. But a word of warning - whenever I eat this, I always keep a bottle of water and some Kleenex handy. The eating ritual is a classic - I take one bite and then a sip of water, and then another bite, then a quick nose wipe with the kleenex, then another bite, and another sip of water - you get the picture, I guess. My face soon turns red and eyes watery, but still I enjoy this as much as anything else. My sis and bro always pull my leg afterward, but it's worth it! My love for this dish overpowers my lack of tolerance for spicy food.
Of course, the original recipe would have one fry the potatoes - but I generally do a baked version.
I love this one, and I hope you like it too!
500 grams - baby potatoes (or if you don't get them, really small potatoes), boiled and peeled
6 tbsp - sunflower oil + to grease the baking tray
1/4 tsp cumin seeds
4 bay leaves
2 tbsp - coriander powder
2 tbsp - tamarind pulp (adjust according to your taste)
2 tsp - salt (or according to taste)
To be coarsely ground together using little water:
60 grams - garlic, peeled and chopped
6 pieces - whole red chillies
2-3 inches of ginger
1 tbsp - cumin seeds
To garnish: rock salt, lemon juice according to taste and loads of finely chopped coriander leaves
- Preheat the oven to 200 degrees C. Grease the baking tray with a little oil. Place the potatoes and mix lightly so that the oil coats the potatoes.
- Place the tray in the center of the preheated oven and bake until slightly golden (alternately you can also fry the potatoes).
- Heat oil in a pan, add the cumin seeds, bay leaves and the coarsely ground paste. Be careful as the paste splutters a lot.
- Saute the paste on a medium heat for a couple of minutes. Add the coriander powder and salt and cook for another 10 minutes on low heat, stirring occasionally.
- Add the baked potatoes. Mix lightly, cover the bowl and let it cook for 10 mins, stirring occassionaly.
- Add the tamarind pulp. cover and let cook for another couple of minutes.
- Remove from the heat, but leave the pan covered. To enhance the taste and the flavours, prepare afew hours in advance (previous evening for today, or in the morning for the evening.
- Serve at room temperature, after garnishing with the rock salt, lemon juice and coriander leaves (garnish just before eating!).
Enjoy the potatoes - while I enjoy a prolonged India trip. Will be away for a month, will be in touch with you again in February.