See my other recipes in English at - Vadani Kaval Gheta
There is a long story behind this Kurma and I have written it in Marathi on one of my other blogs. Sorry I am running short on time so will not translate that in English soon.
But the recipe goes like this -
1/2 cup grated fresh coconut
2-3 cloves of garlic
1 small piece of Ginger (1/2 inch or so)
2 Cardamom pods
2 Tbsp Garam Masala
Red Chili powder and Salt per taste
for tempering - about 4-5 Tablespoon oil, Cumin seeds, mustard seeds, Asafoetida, turmeric
Slice the onions. Wash potatoes and without peeling them cut each in 1" cubes and soak them in water to avoid browning. Wash and cut tomatoes in the same size cubes. Heat half of the oil in a heavy bottom pan and cumin seeds and let them sizzle. Add onion and fry for few minutes. Now add garlic, ginger pieces and grated coconut and fry till onion turns golden brown. Take it off of heat and let it cool a bit. Now grind this masala into thick paste using minimum water.
Now add remaining oil in the same pan and let it heat. Add cumin seeds, mustard seeds, curry leaves, turmeric powder and asafoetda powder. Also add cardamom pods and let it sizzle. Drain cut potato and add pieces to the pan. Fry potato until golden brown and then add tomatoes and fry for few more minutes. Now add masala paste, red chili powder, salt and garam masala and fry for another couple of minutes. Now add water just enough to cover potato pieces. Lower the heat and let it cook without cover. Stir occasionally till potatoes are well cooked. Add chopped cilantro and serve hot with rice or chapati.
1. Fry onion till golden brown. Half cooked onion smell really spoils the taste.
2. I add only potatoes but you can add cauliflower, green beans if you wish.
3. This kurma tastes good with pooris (That's what people say!!!)
Please add your comments, suggestions to my original post @ http://vadanikavalgheta.blogspot.com/2007/06/blog-post_23.html