A delectable complement to any Indian cuisine. Try substituting green beans, cut into thirds, for the potatoes.
1 lb. baby potatoes
2 T coconut oil or ghee
2 cloves garlic, minced
½ t turmeric
1 t whole mustard seeds (yellow or black)
1 jalapeno pepper, seeded and minced
¼ C water or broth
¼ C dried unsweetened coconut flakes
Scrub the potatoes to clean. If using larger potatoes, cut them into large chunks. Pat them dry with a dish towel or paper towel. Heat the oil or ghee in large skillet over medium heat. Add the garlic, turmeric and mustard seeds. When the seeds begin to sizzle, add the potatoes. Shake the pan so the potatoes are well coated with the oil, lower the heat a bit and continue to sauté the potatoes until they are browned a bit, about 8-10 minutes. Add the jalapeno and water/broth, cover and let simmer until potatoes are tender, about another 8-10 minutes, adding a small amount of water if they begin to dry out. Just before serving, add the coconut flakes and season with salt. Serves 4-6.