Name: Katchhi Village Potato Curry
Yield: Serves 3 to 4
Cuisine: India
Ingredients: 1 teaspoon ground coriander; About 6 chapatis, made of atta; 1 cup finely chopped shallots; ½ teaspoon turmeric; ½ teaspoon black mustard seeds; 2 green cayenne chiles, seeded and chopped; 1 teaspoon ground cumin; 2 tablespoons raw sesame oil, vegetable oil, or ghee; 3 or 4 green cayenne chiles, fried whole in oil; About 2 tablespoons chopped jaggery (palm or crude sugar); 1 teaspoon salt, or to taste; 2 shallots or 1 mild onion, thinly sliced; 2 teaspoons minced garlic or garlic mashed to a paste; 1 pound potatoes, peeled and cut into ½-inch cubes; 1 cup chopped tomatoes; ¼ cup water

Preparation info

Serves
3 to 4

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

In a tiny hamlet called Luria, near the Pakistan border in the desert of western Gujarat, I watched and took photographs as my hostess, Sona Bai, washed and peeled potatoes and then lit a small fire indoors. Her twelve-year-old daughter, Liku, chopped shallots and tomatoes and minced garlic. Sona Bai fried the potatoes in oil, then added the other ingredients and cooked them together into a simple curry (the spices, even the mustard seed, went in after the initial cooking of the onion and p