6 Large Potatoes of Even Size
3 tblspn. Shelled Fresh Peas
1 Green Chilli
1 Small Onion
Salt
Lime or Lemon Juice to Taste
Cooking Oil
Curry:
4 Tomatoes
1 Medium Onion
1 tspn. Turmeric or Borrie
1/4 tspn. Chilli Powder
Salt
1/2 tspn. Lemon or Lime Juice
3 tblspn. Cooking Oil | Cut peeled potatoes in half, lengthwise, and scoop out centres. Crush peas coarsely and mix with chilli sliced thin (Remove seeds if liked, they are the really hot parts) onions diced fine, salt and lime or lemon juice. Stuff potatoes with this mixture and blind together by sticking toothpicks or small sticks through them. Shallow fry them all over in hot oil until light brown, then drain. Make curry of the ingredients, add 1-1/2 cups boiling water. When it has simmered a few minutes, carefully place the fried and stuffed pottatoes in it, cover and simmer gently until they are tender. Now a warning about the chilli powder: if it is the real hot stuff use a quarter teaspoon, more or less, but if it is weakened down as some spices are, use it a bit stronger. That kind of dum aloo can take a greensalad with avocado pear and the usual curry accompaniments. |
