Ingredients

• 400 g potatoes, waxy
• 100 ml coconut oil
• 2 tsp cumin seeds
• 4 cloves garlic
• 4 shallots
• 1 tsp turmeric powder
• Salt to taste
• 200g grated coconut
• 120 ml vegetable stock
• 100 ml tamarind pulp
• 10-15 spring curry leaves

Preparation

1. 1. Blanch the potatoes, cube them and keep aside.
2. 2. Blend 50 ml coconut oil, 1 tsp of cumin seeds, 2 cloves garlic and shallots in a mixer to get the avial paste.
3. Heat the remaining coconut oil and fry the avial paste for a moment. Add turmeric, the blanched potatoes and salt to taste and continue cooking for a few minutes.
4. 4. Add the remaining cumin, garlic and additionally the grated coconut and deglaze with vegetable stock. Keep cooking for a few more minutes.
5. Stir in the tamarind pulp. If the dish seems to thick, add more vegetable stock and let it boil for a few moments.
6. Season with curry leaves and serve hot.