Aloo posto
Ingredients :
6 small potatoes, firm (1 1/2 lb/700g)
6 tablespoons vegetable oil
3 whole red chilies
1⁄2 cup white poppy seeds, ground (2 oz/50g)
1⁄2 teaspoon ground turmeric (2.5 ml)
1⁄4 -1⁄2 teaspoon red chili powder (cayenne pepper)
1 teaspoon salt
3 fresh hot green chili peppers
Method :
Grind poppy seeds as finely as possible in a clean coffee grinder or other spice grinder.
Peel the potatoes and cut them in 3/4 inch dice.
Heat the oil in a non stick frying pan over a medium heat. When hot, put in the potatoes. Stir and fry the potatoes so they are very lightly browned—just golden—and only half cooked. Remove with a slotted spoon.
Put the 3 whole red chillies in the same oil. As soon as they start to darken, put in the ground poppy seeds and 2 Tbs. of water. Stir and sauté this past until it turns a medium brown colour.
Now put in the potatoes, about 3/4 cup of water, the turmeric, red chilli powder (cayenne pepper), salt and green chillies. Stir to mix and bring to a simmer. Cover and simmer for 5 to 10 minutes or until the potatoes are done and most of the water is absorbed.
Note: the whole chillies should only be eaten by those who know that they are doing.
Serves : 4
Time :
Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal