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Gujarati Khattai Alu


1 lb Floury potatoes
1 T  Tamarind pulp
1/4 c  Water
2 t  Brown sugar
1 1/2 T  Ghee or oil
1/2 t  Black mustard seeds
1/2 t  Ground turmeric
1/2 t  Cayenne or ground chili pdr
1 t  Ground coriander
1 t  Ground cumin
1 t  Salt
2    Fresh green chilies, seeded And thinly sliced
2 T  Desiccated coconut


Peel and dice potatoes.  Soak tamarind in hot water for 5 minutes and then squeeze it firmly to extract all the juice and strain the liquid through a sieve.  Dissolve the sugar in the liquid.  Heat the ghee or oil and fry the mustard seeds until they pop.  Add the turmeric, cayenne or chili, coriander and cumin and fry for about 1 minute on low.  Add the potatoes and toss for about a minute.  Sprinkle with salt and little water, (about 1/4 cup) cover tightly and cook on a very low flame for about 15 minutes. Add the tamarind juice, sliced chilies and coconut and stir well.  Cover and cook for about 10-15 minutes or until the potatoes are cooked through. Serve hot with rice or chapatis. 

Serves - 4



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