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Complete Indian Cooking
by Meena Pathak
This potato, peanut and coconut dish is commonly eaten by the farmers of Maharashtra. I've given it a new twist by adding green peppers.
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1½ teaspoons ginger pulp
• 1 green chilli, chopped
• 1 green pepper, seeded and diced
• 250 g (9 oz) boiled potatoes, diced
• 75 g (3 oz) crushed peanuts
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• juice of 1/2 lemon
• 25 g (1 oz) desiccated coconut or grated fresh coconut
• 2 tablespoons chopped fresh coriander
Heat the oil in a pan and add the cumin seeds. When they begin to crackle add the ginger and green chilli and reduce the heat. Add the diced green pepper and continue to fry over a low heat.
After 2-3 minutes stir in the boiled potatoes, then the crushed peanuts. Add the sugar, ground cumin, lemon juice and salt to taste and mix well.
Serve sprinkled with grated coconut and chopped fresh coriander.
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