Kokum is one of the exotic ingredient from southern India. It's got tamarind like taste, which gives sour twist to any dish, popularly used in Goan curries and pickles. Kokum in potatoes, recipe originated from Maharashtra, makes a perfect mouthwatering appetizer.
The binomial name of kokum is Garcinia Indica. This exotic ingredient doesn't have any English name as it didn't quite go to places.
Kokum aloo is one of my favorite dish. I can never keep a track on calories when I make this dish. It tastes best when served with Dal tadka and rice, my all time favorite combination.
It also takes very less time to prepare, that's the yummiest part of this dish! Yes! Spice up potatoes with sour and lip-smacking flavor.
You will need, Ingredients:
- 8-10 small potatoes
- 5-6 pieces of kokum
- 1 red dry chilli
- 2 green chillies, chopped
- 1 sprig curry leaves
- 1/2 tsp red chilly powder (optional)
- 2-3 tbsp oil
- 1/4 bunch of coriander leaves
- Salt to taste
Method:
Boil potatoes in a pressure cooker until cooked. Be careful to not to overcook potatoes.
Peel and halve each potatoes. Grind kokum into a thick paste with dry red chilly and 2 tbsp of water.
Heat oil in a pan. Add chopped green chillies and curry leaves, and stir for a minute. Mix kokum paste and stir.
Add red chilli powder if you want to make it more spicy. Add salt as required and mix boiled potatoes. Stir well and sprinkle chopped coriander.
Serve hot. Enjoy!
Really a yummy and easy dish
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