Potatoes and Tomatoes Cooked with Fresh Coconut

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Potatoes and Tomatoes Cooked with Fresh Coconut

 

3 medium sized potatoes

4 tbsps. vegetable oil

6 cloves garlic, minced

1 whole dried hot red pepper

1 tsp. whole cumin seeds

1 1/2 cups freshly grated coconut

1/2 tsp. ground turmeric

2 tsps. ground cumin seeds

1 1/4 lbs. fresh ripe tomatoes, peeled and diced or 1

16 to 20 oz. can

2 tsps. salt

2 tsps. sugar

1 tsp. red wine vinegar

 

Peel the potatoes, then cut into 3/4 inch dice and put

into a bowl of cold water.

Heat the oil in a heavy 3 quart pot over a medium-high

flame. When hot, put in the minced garlic. Stir for

about 5 seconds. Now put in the red pepper and the

cumin seeds. Stir for another 3 seconds. The garlic

should brown slightly, the red pepper should darken,

and the cumin seeds should sizzle. Lower the heat to

medium, put in the grated coconut and stir it around

for 10 to 15 seconds.

Drain the potatoes. Add them as well as the turmeric,

ground cumin, tomatoes (including any juice that may

have accumulated or the juice in the can), the salt,

the 1 1/2 cups water. Bring to a boil. Cover, turn

heat to low, and simmer for about 45 minutes, or until

potatoes are tender. Stir gently every 7 to 8 minutes

during this cooking period.

Put in the sugar and vinegar.

Stir again and cook, uncovered, for 1 minute. Serves 6.

 

 

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