From Healthy Asian
Vegetarian Dishes, Periplus Editions, 2003.
I was a little hesitant about this recipe but, as I have
always had success from this particular book, I was ready to give it a go.
The potatoes were boiled for a few minutes until they were
part cooked. When they were cool they were cut in half along their long sides
and hollowed out, leaving a thin wall.
A stuffing was made of almond meal, chopped cashew and
pistachio nuts in about equal quantities. Raisins were chopped and added. The
mix had yoghurt added and a pinch of cayenne pepper and some salt. The
potato insides were then added and stirred in. This stuffing was piled into the
hollowed potatoes. The two potato halves were stuck together and held in place
with some toothpicks.
The curry was made next. A cup of chopped onions was fried
until golden and then put into a blender with a little chopped ginger, a couple
of garlic cloves and three sliced tomatoes to make a paste.
Another onion was sliced and sautéed until golden, when the
mixture was added from the blender together with ground cumin, turmeric, garam
masala and a pinch of cayenne pepper. This was slowly cooked until the oil
began to part from the mixture. A little yoghurt, a tablespoon of desiccated
coconut and water was now added with salt. This was brought to the boil
and cooked for a few minutes longer. The potatoes were added and the sauce
spooned over them. They were covered and kept at a simmer until the sauce had
thickened. It was then ready to serve.
There had been stuffing left over that would not fit into
the potatoes so I gave this a quick fry and served it alongside the dish.
My doubts were erased when I tasted it. This was such a
flavoursome meal and another way to use one of my favourite vegetables: the
potato. I am not sure where I picked up this book (it’s a Singaporean
publication) but it has always delivered.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔
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