This gorgeous recipe from "Tibetan Cooking" was a huge hit at my last tasting party. Although the presentation is simple the ingredients are truly beautiful and appetizing in the dish. No special skills are needed to succeed with the tasty recipe. Try it soon!
Good Potatoes
(Shongo Shimbu Du)
Serves 6
Ingredients:
8 potatoes
Four plum tomatoes
2 small onions
2 cloves garlic
½ teaspoon salt
½ teaspoon black pepper
½ cup finely chopped coriander (or ½ teaspoon ground coriander seed)
½ teaspoon turmeric
Olive oil
2 scallions, finely chopped
Pell the potatoes, wash and cut them into 1-inch pieces. Boil them until tender.
Dice the onions, garlic, and tomatoes. Saute them in a little olive oil, adding salt, papper, coriander, and turmeric. Cook over low heat, adding a little water if the tomatoes begin to stick.
When the potatoes are done, drain them. Put both the potatoes and the tomato mixture into a large serving bowl and gently toss. Garnish with finely chopped scallions.
The final dish has great visual appeal. I served this dish at a cookbook dinner party. Everyone agreed the recipe was a keeper. We did find that for most palates, more spices and salt were desired. The next time I make the dish, I will either use a quantity of potatoes easier to control—say 2 cups diced or maybe 3 pounds as the number of potatoes makes the quantity a bit random.