560 g potatoes
4 tablespoons vegetable oil
6 cloves garlic; peeled, finely chopped
1 whole dried chilli
1 teaspoon cumin seeds
140 g fresh coconut; grated
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1 400 g can chopped tomatoes
2 teaspoons salt
350 ml water
2 teaspoons sugar
1 teaspoon red wine vinegar
Yield: 6 Servings
Peel the potatoes, cut them into 2 cm dice and put them in a bowl of cold water. Heat the oil over a medium-high flame. When hot, add the garlic. Stir for 5 seconds. Add the chilli and the cumin seeds, stir for another 3 seconds. Lower the heat to medium, put in the coconut and stir for 10-15 seconds. Drain the potatoes. Add them as well as the turmeric, ground cumin, tomatoes, salt and water. Bring to the boil. Cover, turn heat to low, and simmer for 45 minutes or until the potatoes are tender. Stir gently every 7-8 minutes during the cooking period. Put in the sugar and vinegar. Stir again and cook, uncovered for 1 minute.