Tamil (Madras) – Father Britto’s Potato Dip
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Father Britto Berchmans was an assistant pastor in our parish several years ago who came to us from India. Britto came to some of our Friday night gatherings and cooked a few scrumptious Indian meals for us. This is one of my favorite recipes. This is served as an appetizer, but I think it is wonderful reheated for breakfast. You would have it in place of hash brown potatoes.
Tamil (Madras) – Father Britto’s Potato Dip
December 11, 2011
Ingredients
- 3 Tbsp Mustard seeds
- 2 Large onions sliced into strips
- 2 Small chopped onions
- 2 Chopped tomatoes
- 2 Chopped jalepeno peppers
- 12 Medium potatoes (peeled)
- 1 ½ Tbsp Tumeric
- 1 tsp Salt (to taste)
- 4 c Water
- 2 in Piece chopped Ginger
- Oil
Instructions
- Sauté mustard seed in hot oil for a minute or so and then add onions, peppers, tomatoes and ginger and sauté until tender.
- Add potatoes, tumeric, salt and water.
- Simmer over low heat until thick. (About 45minutes or so) Stir occasionally and be careful bottom does not burn.
- Serve with Paratha, an all purpose flour bread that you can find in an Indian food store. Paratha is fried in a skillet without grease.
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