The vegan version of Dum Aaloo
10 small potatoes peeled
4-5 Dry Red chilies (If you want to avoid spiciness then discard the seeds from it or use Kashmiri Dry red Chilli)
2 teaspoons of cumin seeds
1 teaspoon of whole coriander seeds
2 Tomatoes cut in cubes
1 teaspoon ginger paste
1/3 cup chopped celery or cabbage
3 teaspoons salt
2 teaspoons sugar
6 kokam pieces (Mango steen)
1 tablespoon lemon juice
few tablespoons of oil for frying potatoes
½ cup chopped cilantro
Process: Roast the chilies and coriander seeds first on medium heat till they become fragrant and then add the cumin seeds on medium heat. They are done when they turn golden brown and smell fragrant.
Once they cool down a bit ground them into a fine powder. Blend the tomatoes, cabbage or celery together.
Peel the baby potatoes and in a non-stick pot or wok heat 1 tablespoon of oil. Add the peeled potatoes and on high heat continuously stir the potatoes till they turn little golden. Reduce the heat between low to medium, add the powdered spices and splash some water on top, cover with a lid and let the potatoes cook for till they turn tender. During this interval occasionally stir the potatoes and splash more water. The water and steam from the covered lid will make the potatoes tender. When you poke a fork into the potatoes even though firm the fork will easily penetrate the potatoes.
Use the same wok in which you cooked the potatoes, add some oil if needed.
Add the ginger paste, cook it on low heat and then add the blended mixture. Add mangosteen, cook it while stirring between low to medium heat for 5 minutes. Cover the lid and reduce the heat to low letting it cook till the color changes (approx. 3-4 minutes). Add salt, sugar and again cover the lid for next 2 minutes. Add the potatoes and increase the heat to high, mix everything well. Cook for 2 minutes before turning off the heat. Garnish with cilantro and lemon juice.