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Potato Curry
| 4 | Large Potatoes |
| 1/2 cup | Oil |
| pinch | cumin seeds |
| 2-3 | curry leaves |
| 1-2 | hot peppers (optional) |
| 2 1/2 tsp. | tomato paste |
| 1/2 tsp | salt |
| 1/2 tsp | each of chili and cumin powder |
| 4-5 | string of chopped coriander leaves |
| 1 tsp. | lemon juice |
| 1/2 tsp | mustard seeds |
Peel and cut the potatoes into 1-2" cubes, and boil
until cooked. In a cooking pot, heat oil
and add mustard seeds, cumin seeds, curry leaves and hot pepper if desired. Add
tomato
paste, salt, chili powder and cumin powder, and sauté for a minute.
Add cooked potatoes and continue cooking for 2-3 minutes. Add lemon juice
until you can
taste a slight tangy flavor, then add curry leaves. Serve hot. Can be eaten
with roti, along with
Tandoori Chicken or Shish Kabobs. Pour some tamarind chutney
for added flavor.
Tamarind Chutney
| 1/2 lb | Tamarind |
| 3 cups | water |
| 1/2 cup | sugar |
| 1/2 tsp. | salt |
| 1/4 tsp. | cumin powder |
| 1/2 tsp. | chili powder |
| 1 tbsp. | vinegar |
| 2-3 tbsp. | ketchup |
Soak tamarind in water overnight. Next day remove
seeds, blend and strain into a saucepan.
Add salt, cumin powder and sugar and boil for 10 minutes. Add chili powder
and vinegar.
Cool and store the sauce in freezable containers for long term storage. Can be stored in refrigerator for up to 60 days.
Burrito Roti Wrap
| Prepare filling as per taco meat, spread onto the roti and top it with cheddar chees and shredded lettuce and roll it like a burrito |
