Ingredients
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½ kg baby potatoes (even big potatoes cut into cubes will
do)
5 red dry chillies (Kashmiri, for that great colour that a
Song should have)
1 cup grated coconut
1 tea spoon hing (asafoetida)
1 small ball of tamarind
3 medium onions
Mustard seeds for tadka
Salt to taste
Method
- Boil the potatoes for three whistles in a pressure cooker
- Make a paste of the chillies, coconut, tamarind, hing in a blender. Add little water. Remember the paste has to be thick, not runny
- De-skin the potatoes
- Chop the onions
- Take 2 -3 teaspoons of oil (Preferably coconut oil. Anything else just does not make it GSB. Although, we have tried using olive oil a few times and it tastes ok, so you can safely use it. I will still recommend coconut oil, though) in a hot kadhai.
- Add the mustard seeds. After they splutter completely, add the hing and the chopped onions
- As soon as the onions turn slightly golden add the masala paste and a cup of water
- Now, add the potatoes and stir well. Boil for about five minutes and you rare done.
- Potato Song is ready
- Relish it with chapattis, steamed rice
Mom’s tips
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- Add an extra pinch of hing after the Song is ready, it enhances the flavour
- Let the Song stay for a couple of hours after it’s ready. This way the potatoes absorb the flavours well and become tastier
