Potato and coconut salad
This raita, consisting of boiled potatoes, grated coconut, and seasoned
yogurt, goes well with any meal.
Potatoes are full of vitamins B, C, and G, plus minerals and protein.
Donít use potatoes whose skins are greenish (theyíre apt to be bitter) or
sprouted potatoes (they tend to be watery).
Preparation and cooking time: 30 min
6 medium-sized potatoes
1 tablespoon grated fresh ginger
13/4 cups (425 ml) plain yogurt
1 fresh chili, minced
2 teaspoon salt
11/2 cups (100 g) grated coconut
1 tablespoon ghee
1 teaspoon black mustard seeds
2 firm ripe tomatoes washed and cut into 8 wedges each
several sprigs of parsley
Boil the potatoes until they are soft. Peel them, cut them into
cubes, and put them in a bowl. Refrigerate.
Mix together the yogurt, salt, and grated coconut. Heat the ghee in a
small pan; then toss in the mustard seeds. Cover the pan immediately so
that the seeds donít jump all over. the stove. When they finish popping,
add the ginger and the chili. Stir for a few seconds. Empty this masala
into the bowl of yogurt, drop the potatoes in, mix, and toss gently to
give the potatoes an even coating of the yogurt and the spices.
Serve chilled, garnished with a sprig of parsley and wedges of tomato.