Ingredients45 m servings 305 cals
- Place the potatoes in a large pot of salted water, and bring to a boil. Cook until tender but still firm, about 15 minutes. Drain, and cool.
- Heat the oil in a skillet over medium heat. Stir in the ginger and chile pepper; cook 2 minutes. Stir in the turmeric; cook 30 seconds. Combine the potatoes with the chile pepper mixture. Add salt as desired. Stir and cook 5 to 10 minutes more. Stir in the tomatoes and curry leaves; cook another 2 to 3 minutes. Serve immediately.
- Editor's Note
- The curry tree (Murraya koenigii) is a native plant growing wild in sub-tropical forests throughout India and across Southeast Asia from Burma to Malaysia. Bearing no relation to dried curry powder, the tree's highly aromatic leaves are especially prized by South Indian cooks who use them lavishly to season soups and stews. Use only fresh curry leaves since dried leaves quickly lose their flavor. Look for fresh curry leaves in the refrigerated section of Indian grocery stores.
Per Serving: 305 calories; 1.8 g fat; 66.4 g carbohydrates; 7.9 g protein; 0 mg cholesterol; 24 mg sodium. Full nutrition
ReviewsRead all reviews 5
First, save your breath. I'm aware that I'm rating a recipe even though I changed it. Thanks. I started making these before I realized I didn't have any tomatoes in the house. I also had put th...
This was an interesting dish. I agree with Mister Umpire, who has curry leaves? I'm not even sure I know what they are, but I did have the rest of the ingredients. Very fresh and interesting ...
you can find curry leaves at specialty markets. I picked some up today and am going to try this recipe.