ALOO HYDERABADI

Peel potatoes, cut in to small dices and keep in water.

Peel, wash and slice onions.

Wash and chop tomatoes.

Peel and wash ginger and garlic.

Clean, wash and chop coriander leaves.

Dry roast white sesame seeds, coriander seeds, whole red chillies and fresh coconut till coconut begins to change colour.

Take off the heat, cool and the grind along with ginger and garlic to a fine paste.

 Heat oil, add sliced onions and sauté until light golden brown in colour.

Stir in ground masala and sauté for further three to four minutes.

Add chopped tomatoes and continue cooking until tomatoes are mixed well in the gravy. Reduce heat to medium, add potatoes and cook till almost done.

Add tamarind pulp, salt and garam masala powder.

Mix well and cook till done.

Garnish with chopped coriander leaves and serve hot.