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White Potato

Ingredients 

  • 3 medium sized potatoes
  • Unsweetened 400 ml coconut milk
  • 4-6 roasted red chilies
  • 1 tsp tamarind paste
  • Salt to taste
  • Pea-sized asafoetida (hing) dissolved in water
Method 
  • Cut potatoes into 1/2 inch square pieces and boil to medium tenderness. 
  • In a blender mix coconut milk, red chilies and tamarind. 
  • Transfer boiled potatoes and coconut milk to a pan. 
  • Boil on low flame for 10 minutes till gravy thickens 
  • Add the asafoetida solution. 
  • Add a few drops of coconut oil
 
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