Chef Madhur Jaffrey
Chile Pequin, Sweet Potatoes & Tomatoes Cooked with Fresh Coconut
Category
Side Dish
Servings
4 - 6 servings
Prep Time
10 minutes
Cook Time
55 minutes
Author:
Chef Madhur Jaffrey
Ingredients
-
3 medium Potatoes, boiling
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4 tablespoons Vegetable Oil
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6 cloves Organic Garlic, peeled and minced
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1 whole Dried Pequin Pepper
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1 teaspoon Cumin Seed (whole)
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1½ cups Coconuts, freshly grated
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½ teaspoon Turmeric, ground
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2 teaspoons Cumin Seed, ground
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1¼ pounds Organic Tomatoes (fresh ripe), peeled and diced into ½ inch pieces
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2 teaspoons Salt
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2 teaspoons Sugar
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1 teaspoon Red Wine Vinegar
Directions
Peel the potatoes, cut into ¾ inch dice, then put into a bowl of cold water.
Heat the oil in a heavy, 3 quart pot over medium high heat.
When hot, put in the minced garlic.
Stir for about 5 seconds, then put in the pepper and the cumin seeds.
Stir for another 3 seconds.
The garlic should brown lightly, 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 - 15 seconds. Drain the potatoes.
Add them along with the turmeric, ground cumin, tomatoes (and juice), salt, and 1½ cups of 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 - 8 minutes during this cooking period.
Add the sugar and vinegar. Stir again and cook, uncover, for 1 minute.
Recipe Note
Do not use an aluminum pot for this recipe.
Filed in:
Chile Pequin Sweet Potatoes & Tomatoes Cooked with Fresh Coconut,
Coconuts,
Dried Pequin Peppers,
Garlic,
Organic Garlic,
Organic Russet Potatoes,
Organic Tomatoes,
Side Dish,
Turmeric
