Masala Curry

This is one of my brother's favorite dishes. It is traditionally made with either potatoes or bread-fruit (കടച്ചക്ക) and is a great complement to rice. My husband likes it with chapathis though.           

Difficulty level: Medium
Preparation time: 10min
Cooking time: 20 min
Makes: 2- 3 servings

Ingredients:


Potato: 1 small, cut into small pieces and half-cooked with some salt & turmeric powder
Shredded coconut: 2 tbsp
Oil: 1 tsp + 1 tsp
Whole red chillies: 4
Asafoetida: 1/8 tsp
Coriander powder: 5 tsp
Turmeric powder: a pinch
For tempering: Green chillies: 2, cut in half, lengthwise
Onion: 2 tbsp, finely chopped
Curry leaves: of 1 sprig

Heat 1 tsp oil and roast the coconut until light brown and keep aside. In the same  skillet, saute the red chillies and saute until they turn slightly pale. Add the asafoetida and coriander powder. Continue sauteeing until the raw taste has gone. Cool completely and grind this together with the roasted coconut to make a fine paste.

Transfer the ground paste to a skillet along with the half-cooked potatoes and about 3/4cup water. Cover and cook for 5 min. Allow excess water to evaporate, if needed. Remove from the fire and add the tempering (heat 1 tsp oil and saute the onion, green chillies and curry leaves, until the onion turns light brown) on top. This curry with slightly thick gravy can be served hot with rice or chapathi.