Spicy Burmese Potatoes

We were off to New England for a very delicious and fantastic Thanksgiving feast. Great food, wonderful company what more could anyone possibly ask for? The roads were a different story, we thought we were being smart driving on Thanksgiving day, looks like so were a million others :) But this getting caught in traffic is fast becoming a Thanksgiving tradition! Now that we are back and after the long holiday it is becoming a challenge to get back to work, thought I'd postpone that event a little bit more and do a blog post instead!

DD2's baby sitter 'V' cooks some amazing Burmese dishes, I assume they are because she is from Burma and I am not very familiar with Burmese cuisine. She cooks this amazing potato dish with almost the same ingredients that go into our regular Potato Masal but tastes very different. Can be made dry by reducing the onions and tomatoes by since this is going to Sra's Grindless Gravies event this had some extra onions and tomatoes. Sra the food processor was used to chop the onions and garlic so I will let you be the judge :) Oh nevermind I used a knife to chop the onions and garlic.

Grindless Gravies

Ingredients
1. 6 Medium sized potatoes peeled and cut into cubes
2. 3/4 Red Onion and 4 garlic pods chopped in a food processor chopped fine using a knife
3. 2 tomatoes chopped
4. a handful of finely chopped corriander leaves
5. 1/2 tbsp chili powder
6. 1 tsp turmeric powder
7. Salt to taste
8. 2 tsp oil

Method
1. In a wide mouthed pad heat the oil, add the chopped onions and saute till they are brown.
2. Add turmeric powder, chili powder and mix
3. Add the tomatoes and saute till they turn mushy
4. Add the potatoes, cover and cook
5. add corriander leaves and salt and cook for a minute or two.

Tastes great with rice or rotis.