Batato ani Karmbala hinga uddaka ghalnu randai (Hummana)/ Potato and Starfruit curry seasoned with Asafoetida ... A simple delicious curry for potato lovers ... tastes lovely with rice ...
Peel the skin and cut 2 large sized potatoes into large sized cubes. Wash and pressure cook to one whistle. Release pressure and remove the potatoes and keep them ready.
For Masala : Grind to a fine paste one cup of fresh grated coconut and 4-6 red kashmiri chilly with little water. Remove the ground paste into a large vessel and bring it to a gravy consistency adding water. Keep the thickness to medium, should not be too thick nor thin.
Wash, slightly trim of the ridges and cut one large star fruit (Karmbal) horizontally into 1/3 inch thick slices. Add this to the ground masala and bring to a boil. Lower heat and cook till the star fruit becomes a bit tender, now add in the boiled potatoes and salt to taste. Mix in gently and let the curry simmer for 5-10 minutes.
For seasoning : Add 1 tsp of thick hing water and 1 tblsp of coconut oil to the curry and remove from heat. Cover and keep aside for 10-15 minutes before serving with Rice or Roti.
If using hing powder, heat 1 tblsp coconut oil (you can use any oil), when hot, remove from heat immediately add a tsp of hing powder and pour it over the curry, cover and keep aside for 10-15 minutes before serving with Rice or Roti.
We get a lot of star fruit in Brazil. wil try this curry.. looks delicious
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