One other vegetable I brought from weekends Canino farmer’s market trip was baby red potatoes. They were so tiny, round and fresh, I just couldn’t resist their cute appeal. Half of them went into a weekend special meal Dum Aloo. With the remaining ones, I prepared pudina potatoes for today’s meal. This new recipe is inspired by village style methi aloo. The combination of pudina and potato might sound odd, but wait until you try it. Pudina’s strong herbal flavor lends a charming personality to potatoes making pudina potatoes a pleasure to serve and have.
Homegrown Pudina (Spearmint)
(for 2 to 4 for 2 to 1 meal)
Potatoes: Place 10 tiny red potatoes in a large pot or pressure cooker. Add enough water to cover by at least half inch. Bring to boil and cook the potatoes to tender. Drain. Cool and peel the skin. Set aside.
Pudina: While potatoes are cooking, take a fistful of fresh pudina leaves. Wash and take them in a mixer or mortar. Add 2 to 3 fresh green chillies, a tablespoon of fresh grated coconut and a pinch of salt. Blend them to coarse paste without adding water.
In a large, cast-iron skillet over medium heat, heat a tablespoon of peanut oil. Add a pinch each-cumin and mustard seeds and saute to fragrance. Add a cup of thinly sliced onions and fry to golden.
Add the potatoes. Sprinkle the pudina paste, quarter teaspoon of turmeric and half teaspoon of salt over the top and mix well. Cook on medium heat for about five minutes, stirring occasionally.
Pudina Potatoes makes a tasty side dish to rice, roti or pasta with dal, dahi or subji combination.
Pudina Potatoes ~ for Meal Today