On the days we Hindus fast, there is a list of foods that we are “allowed” to eat. The list - often referred to as farari food - includes all the fruits and nuts, milk and milk products including yogurt. It also includes potatoes, sweet potatoes, cassava, tapiaco, ragigara flour etc…. In fact, the sumptuous delicacies you can eat in place of everyday food makes you feel that you are having a feast because of the variety you can make.
This potato curry is very easy to make and tastes great on its own or with some plain yogurt. In my family, we usually eat it sprinkled with farari chevdo (recipe to follow soon). Nearly everyone who is fasting will either make chips or farari shak to eat as part of their "farrar" (Sitting down to eat farari food is referred to as sitting down to do "farrar". When sitting down to eat farrar, you should eat your food patiently and if possible without being disturbed).
Ingredients for 4 servings:
4-5 medium sized potatoes
1 teaspoon gratted ginger
5-6 fresh green chillies 2 chopped finely to add to the curry and 2 or 3 for garnishing
small bunch of coriander
1 teaspoon salt
1 teaspoon coarse pepper
1 -2 teaspoons sugar (optional)
1-2 teaspoons fresh lemon juice (optional)
2 tablespoons of cooking oil (I used sunflower oil)
1 teaspoon of cumin seeds
Fresh curry leaves (optional)
1. Steam or boil the potatoes in their jackets. Best way is to wash the potatoes; then score around the potato across the length by running a knife around the potato. Once boiled, check that they are cooked through and allow them to cool. Once cooled, peel the potato. Peeling is easy if you have scored the potatoes.
3. Heat 2 tablespoons of oil and add the cumin seeds. Once the seeds go dark, add the diced potatoes to the oil.
4. Add the salt, pepper, chopped green chillies, grated ginger, coriander to the mixture and stir again.
5. If you do like your curry slightly sweet and sour, add the lemon and sugar and the curry is ready to serve.
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