1 October, 2014
Bataat Abu Humar Adanee /Adeni Potatoes with Red chilli and Tamarind Sauce for YemenPosted in : Uncategorized on by : admin Tags: Bataat Abu Humar Adanee /Adeni potatoes with red chilli and tamarind sauce, Pickle, Potato, red chillies, Street food, Yemen Cuisine
of my body…
Bataat Abu Humar Adanee /Adeni potatoes with red
chilli and tamarind sauce
- 1 kg about 15-20 small potatoes
small lemon sized ball of tamarind soak in water
- 4 red chillies soaked in warm water
tblspn of ‘ushar (pickled lemon)–optional
- 3 tblspn of oil
- Dhania/ coriander , chopped for
- Blend the red chillies in the chutney
pot of the blender.
- In a pot boil the potatoes until soft. They should not be
- Drop the potatoes in cold water to stop further cooking. Peel the potatoes if you feel like but halve
- Then in a pot under medium high
heat add the oil and the red chilli mixture.
- Let it simmer for 3 minutes. Then
add the pickled lemons, and the tamarind and let simmer for another 3 minutes.
- Add salt, potatoes and half a cup
of water and let simmer for another 5 minutes.
- Garnish with cilantro and serve hot.
|Bataat Abu Humar Adanee|
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