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This recipe is for a South Indian potato dish called Batate Hinga Udda. It contains grated coconut, chilies, tamarind, potatoes, asafoetida water, coconut oil, and cashews. To make it, the ingredients are boiled, mashed together, and simmered with the coconut oil and asafoetida water for 10 minutes. The resulting dish has a dominant flavor of asafoetida and coconut oil.

Author

rutik vaidya

Language

EN