Borani Kachalu
Baba tells me that Bobby Darin’s Dream Lover would play repeatedly at picnics with his friends...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1-2 tbsp olive oil
- 1/2 tsp fresh minced garlic
- 1/2 tsp fresh minced ginger
- 1/2 cup tomato sauce/passata (or crushed tinned tomatoes)
- 1 lb fingerling potatoes, (sliced into 1/8 of an inch thick disks)
- 1/8 tsp turmeric powder ((haldi))
- 1/8 tsp cayenne ((add up to a 1/4 tsp if you so like))
- 3/4 cup yogurt thinned with 2 tbsp water ((not of the thick Greek genre))
- 1 tsp dried mint (+ extra for garnish)
- salt
Instructions
- 1
Place large frying pan on medium heat and add olive oil.
- 2
Once the oil is heated through, add garlic and ginger and sauté 30 seconds till fragrant.
- 3
Add tomato sauce, turmeric and cayenne and stir for one minute and add potato disks.
- 4
Stir for 2-3 minutes, ensuring that each disk is coated with oil and tomato sauce.
- 5
Sprinkle some water on top of potatoes, and cover pan with a lid or with foil and turn the heat to low.
- 6
Allow potatoes to cook in their own steam for 15 minutes. At the 10 minute mark remove the lid/foil and insert a knife into the potato to test for doneness.
- 7
When done, a knife should slide through freely. The tomato sauce should look thick, coating the potatoes.
- 8
Allow potatoes to come to room temperature. In the meanwhile, prepare the spiced yogurt.
- 9
Add 2tbsp of water to yoghurt and whip. Add dried mint and salt to taste.
- 10
When ready to serve, arrange potatoes in your dish and drizzle with yogurt. Dust with dried mint.