Spicy Vegetarian Curry
|Potatoes||4 Large, peeled and coarsely chopped|
|Tomatoes||3 Medium, blanched, skinned, and mashed|
|Tamarind water||1⁄2 Cup (8 tbs) (Thick One)|
|Dark brown sugar||2 Tablespoon|
|For the masala|
|Vegetable oil||3 Tablespoon|
|Onion||1 Medium, peeled and finely chopped|
|Fresh root ginger||1 Inch|
|Garlic||2 Clove (10 gm), peeled and pressed or finely chopped|
|Chili powder||2 Teaspoon|
|Shredded coconut||2 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Sesame seeds||1 Tablespoon|
|Poppy seeds||1 Tablespoon|
First make the masala.
Heat the oil in a saucepan over medium-low heat.
When hot, add the onion and cook, stirring occasionally until it softens.
Add the rest of the masala ingredients to the pan and cook, stirring occasionally, for 3-4 minutes, until the mixture becomes reddish.
Add the potatoes and cook over medium heat, stirring frequently, for 3-4 minutes.
Add 3 3/4 cups hot water, salt, and the turmeric to the pan and simmer until the potatoes are just cooked.
Add the tomatoes, tamarind water, and sugar.
Boil until the sugar dissolves.
Serve with plain boiled rice.