Wednesday, November 11, 2009

Spicy Baby Potatoes


Jessie had a tumor removed this week. When things like this happen, it brings facets of yourself under the microscope- your strength and faith and love. Just a few weeks ago, I began working on my mind with books on positive thinking and faith, tackling worry and being peaceful. I had to call upon every ounce of what I read and found in myself to keep it together. As unnamed fears, sometimes too stupid or too helpless to be voiced chased each other in my mind, I put into practice what I've been learning. And to me, it reinforced something important- no matter how many people you have to support and love you, and I'm truly grateful for that, the most important person who you really really need, who you'll turn to is yourself. Keeping your mind peaceful and strong, courageous and positive- it is something that you get better at with practice and it's something that'll really take you through the tough times.

We were in my brother's place in Bangalore for the operation and this spicy baby potato dish of my mom's helped almost as much as anything else. Food is love, people ;)


Spicy Baby Potatoes

1.2 kilo baby potatoes
1 large onion, finely chopped
1 large tomato, finely chopped
2.5 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp split black gram (optional)
1/4 tsp turmeric powder
2 tsp salt, or to taste
2 tsp chilli powder, or to taste
1 cup water
6 cloves garlic
3/4 inch piece of ginger
10 to 12 curry leaves

Scrub and wash the potatoes a couple of times to make sure there's no dirt. Place in a vessel with just enough water to cover the potatoes. Cover and cook on high till the potatoes are cooked through- about 10 mins. Remover, cool and slice each potatoes in half.

In a heavy skillet, place the oil. Once it heats up, add the mustard seeds, cumin seeds, black gram and allow it to splutter. Add the onions and cook till translucent. Add the tomatoes and cook, stirring till its well cooked. Add the potatoes, the turmeric powder, salt and chilli powder. Stir to coat. Add the water, cover and on high cook till the water evaporates.

Simmer, remove the lid and spread the baby potatoes around the skillet so that they all touch the pan to become more brown. In a blender, place the garlic, ginger and curry leaves and pulse a few time to get a coarse dry blend. Add it to the potatoes and stir well. On low, allow it to cook, scraping and stirring from time to time till the potatoes are well browned. Serve with yummy flavored rice!