Potatoes and Carrots with a Coriander-Fenugreek Sauce from 660 Curries by Raghavan Iyer

Name: Potatoes and Carrots with a Coriander-Fenugreek Sauce from 660 Curries by Raghavan Iyer
Ingredients: 1 pound russet or Yukon Gold potatoes, peeled, cut into 2-inch cubes, and submerged in a bowl of cold water to prevent browning; ¼ teaspoon ground turmeric; 12 to 15 medium-size to large fresh curry leaves; 1 tablespoon coriander seeds; 1 teaspoon fenugreek seeds; 2 or 3 dried red Thai or cayenne chiles, to taste, stems removed; 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 1 tablespoon plus 1 teaspoon unrefined sesame oil or canola oil; 1 teaspoon black or yellow mustard seeds; 1 tablespoon skinned and split black lentils (cream-colored in this form, urad dal), picked over for stones; 3 medium-size carrots, peeled and cut into short French-fry strips (about 2 inches long, ¼ inch wide, and ¼ inch thick); 2 teaspoons coarse kosher or sea salt

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Familiar potatoes and carrots dot this curry, but use any other combination of root vegetables that might appeal to you. Sweet potatoes, yams, taro, parsnips, a

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Ingredients

1 pound russet or Yukon Gold potatoes, peeled, cut into 2-inch cubes, and submerged in a bowl of cold water to prevent browning
¼ teaspoon ground turmeric
12 to 15 medium-size to large fresh curry leaves
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds
2 or 3 dried red Thai or cayenne chiles, to taste, stems removed
1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note)
1 tablespoon plus 1 teaspoon unrefined sesame oil or canola oil
1 teaspoon black or yellow mustard seeds
1 tablespoon skinned and split black lentils (cream-colored in this form, urad dal), picked over for stones
3 medium-size carrots, peeled and cut into short French-fry strips (about 2 inches long, ¼ inch wide, and ¼ inch thick)
2 teaspoons coarse kosher or sea salt