Spicy with a nip of sweetness, Kokum potatoes are traditionally served over rice. They also go great as is, as a side to grilled meat or fish.
Ingredients:
2 Pounds Potatoes
4 Kokum Rinds
½ Teaspoon Cumin Seeds
4 Cloves of Garlic, Chopped
1 Teaspoon Sugar
½ Teaspoon Chilly Powder
2 Tablespoon Olive Oil
½ Cup Water
1. Peel and boil the potatoes in salted water until just tender, about 10-15 minutes.
2. Drain and cool.
3. Meanwhile, grind the Kokum and Cumin seeds (Saunf) in a spice grinder or mini food processor until the kokum resembles coarsely ground pepper. Place in a small bowl and add the Garlic, sugar, Chilly Powder.
4. Cut and Slice the potatoes into small cubes.
5. Heat the oil in a large skillet over medium heat and add spice mixture. Cook and stir until fragrant, about 30 seconds.
6. Add the potatoes and stir well to coat the potatoes with the spices. Lower the heat, cover, and cook until the potatoes are soft, about 10 minutes. If potatoes are too dry in the pan, add a little water before serving.
Make 6 servings.