POTATO SUKKE

Preparation Method :

• To make the spice paste: Heat 1 teaspoon coconut oil and fry the red chillies. Set aside.
• Fry the fenugreek seeds, black gram dal and coriander seeds with the remaining oil.
• Grind the coconut, tamarind and the red chillies to a fine paste, adding a little water.
• When almost done add the coriander seeds, fenugreek seeds and black gram dal and grind them coarsely.
• Heat 2 teaspoon oil and add the mustard seeds and curry leaves.
• When the mustard seeds splutter, add the potatoes, turmeric powder, salt and sufficient water to cover the potatoes. Cover pan and simmer till the potatoes are tender.
• Add the spice paste and jaggery. Add more water if the vegetable is too dry. Simmer for a few minutes for the flavours to blend. Remove from heat.
• Serve hot with rice.