Chillies: Spicy is a word synonymous with Indian cuisine. But chillies only came to us in India in the 17th century with the advent of the Portugese. For an ingredient that entered our cuisine so late, it has managed to make itself irreplaceable. Today chillies are extensively used and every region in India has a different variety of chillies. In India chillies are used in all their avatars from fresh and green to ripe red and dried crimson. Green chillies are used for chutneys, salads and vegetables and the dried red varieties are used popularly in the tadkas and to add heat. Red chilli powder is undoubtedly the most used spice in Indian cooking. But Chillies are used for their heat.
(Preparation Time: 20 minutes; serves: 4)
4-5 potatoes-par-boiled with jackets, peeled and cut into chunks or you can cut them into chunks and deep fry them.
½ cup water or stock
Salt to taste
1 tbsp oil
2 tbsp of the Thencha
Chopped Cilantro to garnish
Method:Heat the oil in a pan. Add the Thencha and sauté for 30 second. Add the stock to break up paste into a sauce. Add salt. Add the potatoes and toss them well until they are coated with the chilli garlic oil Taste and adjust seasoning if required. Sprinkle with chopped cilantro and stir fry for about 5 minutes till the potatoes are done and their jackets are crisp.