A simple baked starter for parties. Easy to cook and full of flavor.



Method
1. Clean and par boil baby potatoes in salty water till they are about 50% cooked. Remember to take care that the potato skin should not shrivel. Strain the potatoes and keep aside to cool
2. Make a mixture of 2 tbsp olive oil with 5-6 pods of crushed garlic, rosemary, pepper, sea salt and chilli flakes.
3. Preheat an oven for 15 mins at 160 degress Celsius. 
4. Add the potatoes to a baking dish. Add the marinade on top and then bake it in the oven for around 30 mins. Midway through stir/rotate the potatoes so that they are evenly cooked. Check with a fork at the around 20 mins and adjust the timings of the oven accordingly.
5. Remove the potatoes from the oven when golden in colour and tender


A very good step by step approach is given here 

I love bhindi !! Though I have cooked this recipe many times, I realised I had never put it on the blog. So her goes.


Method

1. Wash and dry 1/2 kg okra and pat dry with a kitchen towel. Trim the ends and cut them into 1 inch pieces and keep aside.
2. Wash and pat dry 2 medium sized potatoes, peel off the skin and again cut into cube sized pieces.
3.  Heat 1 tbsp oil in a pan and saute the okras and the potatoes till almost cooked. Add some salt while sauteing.Stir occasionally to ensure it doesn't stick to the pan. Remove the okra and the potatoes and keep aside
4. In the same pan, add 1 tsp cumin seeds and a pinch of asafoetida. Add some grated ginger and fry for a minute. Now add 2 onions chopped into thin longish slices and sweat them till they are nice and pink. Add a pinch of salt while doing this. Now add 1 tsp till seeds. Add 1 tsp chilli powder, pinch of haldi, 1 tsp coriander powder, 1 tsp amchur powder and 1 tsp garam masala and mix well and fry for 2 mins. Now add the okra and potatoes. I also threw in 1 onion chopped into  4 pieces with the florets separated. Now mix well, cover partially and allow to cook for 10 mins on a slow flame.
5. Adjust the salt and serve with chapatis. 

I am not a big fan of potatoes in my gravy and sabzis but this one dish is an exception.



Method
1. Boil 2-3 big potatoes. Peel them and chop them into cubes and keep aside.
2. Finely chop 1 onion. 
3. Finely grate 1 cup coconut. Dry roast the coconut till it turns reddish and leaves a nice aroma.
4. Grind coconut with 1 tsp coriander seeds, 5-6 red chillies and 1 marble sized ball of tamarind to a smooth paste.
5. Heat 1 tsp of coconut oil in a pan. Fry the onions till they are pink. Add the potatoes and the masala and salt and let it cook. Add a little bit water and cook till the masala is cooked. You can adjust the water depending on the consistency you want.

This is an amazing side dish with rice, goes well with chappatis and also rice rotis.

This is a traditional Konkani recipe and I always end up cooking this dish when there are no vegetables in the fridge and I have only have potatoes and onions left.

Method

1. Boil 3 medium sized potatoes with the skin on. Cut them into big (around 1-2 inch) pieces.
2. Add 2 tsp oil in a pan.  Add  2 medium sized onions chopped finely. Saute till it is pinkish in colour
3. Take a different pan and dry roast 1 cup freshly desiccated coconut, 1 tsp coriander seeds and 2-3 red chillies. Grind in mixie with a small marble size ball of tamarind and water. Add this thick paste to the onions and sauté till the rawness of spices is gone. Add salt to taste.
4. Add the boiled potatoes and water and cook the dish till the gravy is ready.
5. Keep the gravy slightly thick and use this as a side dish with rice. I use coconut oil in this dish as it gives a beautiful flavour to the curry.