Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Jhal Alu (Fiery Potatoes)

Vegetables - Potato - -

INGREDIENTS

2 tablespoons vegetable oil (mustard oil is preferred)
1/2 teaspoon black mustard seeds
1/4 teaspoon fenugreek seeds
1 tablespoon peeled, minced fresh ginger
1 green chilli, seeded and chopped
1/4 teaspoon turmeric
1/2 teaspoon salt
A dash of ground red chilli or cayenne pepper (or to taste)
900 grams / 2 pounds cooked potatoes (about 5 medium) cut into 2.5 centimeter / 1 inch cubes at room temperature
1/4 cup dried, flaked or shredded sweetened coconut, ground in a blender to a coarse powder or freshly grated or shredded coconut mixed with 1/2 tsp sugar
1 tablespoon finely chopped fresh coriander

METHOD

Heat oil in a skillet over a medium low heat. Add mustard seeds. As soon as the seeds start popping add fenugreek, ginger and chilli and turmeric, stirring often. Keep the skillet partially covered to prevent the mustard seeds from flying out. Add salt, red pepper and potatoes and fry for a minute or so, stirring constantly. Turn heat to low. Add coconut and coriander and mix well. Remove from heat. Serve hot or at room temperature.

[post a new comment]