Potato-Tomato Korma is one of Paji's favorite curries and one of his mother's recipes. It is spiced in typical Kerala style with coconut, cumin and black pepper. It is delicious served with rice, pongal, dosas, puris or other Indian breads, etc.
Although Paji's mom made it only with potatoes and tomatoes, it is equally delicious when other mild vegetables such as chayote squash (variously known as Buddha's Hand squash, mirliton, vegetable pear, chow chow, or Bangalore kathirikai), cauliflower, etc are substituted for one of the potatoes. Fleshy Roma tomatoes would work nicely in this recipe.
4 - 6 Servings
2 Potatoes, preferably russet type
4-6 ripe Tomatoes
1 cup fresh or frozen grated coconut
1 tsp uncooked rice
1 Tbsp Cumin Seeds
1/4 tsp Black Peppercorns
2 hot Green Chilies
1/2 tsp Turmeric
1 tsp Sea Salt or to taste
1 sprig fresh Curry leaves, minced
2 tsp Coconut oil (optional)
Cut the potatoes into long thick pieces.
Cut the tomatoes into thick wedges.
Make a slit on the blossom end of one chili.
Place the potatoes, tomatoes and the chili in a pan with a cup of water, salt and the turmeric.
Bring to a boil, turn heat to low and simmer for about 15 minutes or until veggies are tender.
While the veggies are simmering, finely grind the coconut, chili, rice, cumin seeds and black pepper using just enough water as needed using a blender.
Add the ground mixture to the veggies; rinse the blender container with a few spoonfuls of water to extract all of the coconut and spices and add to the korma.
Stir well and bring to a boil again. Turn heat to low and simmer for about 10 minutes.
Turn off the heat and stir in the curry leaves and coconut oil. Allow to rest for 10 minutes.
Serve hot. Delicious - Enjoy!