Topic started by Mary (@ 219.92.206.239) on Sun Nov 9 07:35:14 EST 2003.
All times in EST +10:30 for IST.

The potato dish at a recent wedding I attended was unusual but very tasty. It had sliced potatoes with skin on in a thick dark brown gravy, more like a paste. My guess is that coriander powder and may be black pepper powder was used in the gravy. Anyone can help me with the recipe?


Mary

Responses:

• From: pokkiri (@ ac8406e2.ipt.aol.com) on: Sun Nov 9 08:55:49 EST 2003
  
  How about some details ? What kind of wedding was it ? i.e. South Indian (Tamil/Telugu/Kannadiga ) or something else ? That might give some clues to someone.
  
  I doubt that black pepper would have been used in a gravy ...
  
  Possibly, just the usual things, coriander or cumin, red chilies, ginger-garlic paste all fried
  and ground ?
  
  
• From: Mary (@ 219.92.206.118) on: Sun Nov 9 22:11:03 EST 2003
  
  Hi pokkiri,
  
  Well, it was a South Indian, or rather a Tamil wedding. The gravy was dark brown almost tending to black. I doubt if chilly powder was used liberally, if at all, as that would have given it a reddish shade.
  
  
  Mary
  
  
• From: kavi (@ 213.78.82.132) on: Mon Nov 10 02:56:56 EST 2003
  
  Hi Mary,
  Was it a gravy or curry?if a curry then it possibly could have been potato roast..I shall post a recipie. See if its the one you are looking for. If not then you have a new one ;)
  
  Try this out,
  
  You need Potatoes peeled and chopped into small cubes.
  
  Take oil in a pan and add mustard seeds. Now add the potatoes. Let them start frying in the oil. You may add some more oil if needed.
  
  In another bowl you may take few spoons of chickpeas Powder(also known as kadalai maavu/ besan) add red chilli powder, Turmeric powder, salt to taste and mix well..
  
  once the potatoes start getting fried sprinkle the above mixture all over it...Also sprinkle little bit of water to it. and close the lid for two minutes.
  
  now open the lid and let cook. add little more oil if needed. This will get the added mixture more crisp. do it till it gets brown / dark brown but be careful that it dosent get burnt.
  
  Have a good day
  
  
• From: Mary (@ 219.92.206.166) on: Tue Nov 11 04:52:13 EST 2003
  
  Hi kavi,
  
  It was roasted potato, yep, you hit it smack on the nail. But the potato was sliced with the skin on, the thickness was sort of as you would slice onions. Anyway I will try out your recipe and see if it comes close and try to make adjustments from there to get it about right.
  
  Thanks a bunch for your help.
  
  
  Mary
  
  

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