This is another vegetarian dish that I have learnt to cook on my own. Feel
free to experiment with the spice level. For this dish, I prefer a good
texture over everything.
- 2 medium-sized onions
- Yoghurt - 3 heaped tablespoons
- Green chillies - 2 or so
Jeera - one heaped teaspoonful
Dhania - one heaped teaspoonful
- Cinnamon - 1 stick
- Cloves - 5 or 6
- Garlic - 5 or 6 cloves
- Ginger - a third of a finger
- Turmeric powder - one teaspoonful
- Coconut shavings - a handful
- 2 big potatoes
- Chop the garlic, ginger, onions and chillies into coarse chunks.
- Heat up some oil and when it is hot, brown the jeera and dhania. Add,
in order, garlic, ginger, cinnamon, cloves, chillies and onions. Agitate the
mixture till the onions get a bit soft. You may also add salt. Add chilli
powder if you want it really spicy. Add turmeric powder too.
- Put all of the above in a food processor. Add a little water. After the
mixture becomes a paste, heat up some more oil and brown the paste till the
smell of raw onions vanishes.
- Blend the yoghurt and coconut shavings. You may add some sour cream to
make it creamier. If you want to go the whole hog, substitute the yoghurt
and sour cream with 3 heaped teaspoons of cream cheese blended with water.
- In the meanwhile, boil and peel the potatoes. Dice into big chunks.
- When the onions smell semi-cooked, add the potatoes. Add water to make a
loose paste. Heat on low to medium heat for half an hour or so.