Batate Hummane
Ingredients
3 medium sized potatoes
one 13.5 Oz. (400 ml) can coconut milk (unsweetened)
4-6 roasted red chilies
1 tsp tamarind paste
Salt to taste
Pea-sized asafoetida (hing) dissolved in water
Method
Cut potatoes into 1/2 inch square pieces and boil to medium tenderness.
In a blender mix coconut milk, red chilies and tamarind.
Transfer boiled potatoes and coconut milk to a pan.
Boil on low flame for 10 minutes till gravy thickens
Add the asafoetida solution.
Add a few drops of coconut oil (optional)