1. Grind poppy seeds as finely as possible in a clean coffee grinder or other spice grinder. 2. Peel the potatoes and cut them in 3/4 inch dice. 3. 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. 4. 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. 5. 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. 6. Note: the whole chillies should only be eaten by those who know that they are doing. 7. A Taste of India Madhur Jaffrey. ---------------------------------------------------------------------------
Nutrition
Ingredients
