Potatoes, Tomatoes
with Coconut

6 servings

NOTE: Do not use aluminum pot for this dish.

• 2 pounds red potatoes, (about 4 medium)
• 1 Tablespoon vegetable oil,
     plus 3 TBS vegetable broth
• 6 cloves minced garlic
• 1 dried red hot pepper
• 1 teaspoon whole cumin seeds
• 1 1/2 cups coconuts, grated fresh
• 1/2 easpoon ground turmeric
• 2 teaspoons ground cumin
• 1 1/4 pounds fresh red-ripe, tomatoes,
     diced or a 16oz to 20oz can
     Italian Tomatoes
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 teaspoon red wine vinegar
• 2 cups water

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.

Peel the potatoes, then cut into 3/4-inch dice and put into a bowl of cold water.

Heat the oil in a heavy 3-quart pot over medium-hot flame. When hot, put in the minced garlic, Stir for about 5 SECONDS. Now put in the red pepper and whole cumin seeds, Stir for another 3 SECONDS. The garlic should brown lightly, the red pepper should darken, and the cumin seeds should sizzle. Lower the heat to medium, put in the grated coconut and stir it around for 10 to 15 SECONDS.

Drain the potatoes. Add them as well as the turmeric, ground cumin, tomatoes (including any juice that may have assumulated or the juice in the can), the salt, and 2 cups of water. Bring to a boil. Cover, turn heat to low, and simmer for about 30 to 45 minutes or until potatoes are tender. Stir gently every 7 to 8 minutes during this cooking time.

Put in the sugar and vinegar. Stir again and cook, uncovered for 1 minute

Bon appetit!