Aloo Thinchori [आलू थिंचोडी] (Stew made with thrashed potatoes)

Here is a recipe that I learned from my mom, it originates from the Garhwal region in India. The recipe uses new potatoes, that have just been taken out of the ground and have a really thin and delicate skin, with a strong potato aroma. I found these potatoes at the Berkeley farmers market at the Full Belly farm stand. The key step is to thrash the potatoes which tends to create a stronger potato flavor than what one would obtain by cutting or chopping.

Ingredients:
2 lbs of new potato (From Full Belly Farm)

6 little shallots (I find shallots to have a more intense flavor compared to red and white onions)

3 cloves of garlic
Spices: Turmeric (half teaspoon), ground coriander(1 teaspoon), cumin seeds (2 teaspoon), salt(to taste), dried red chilis(three to four), chili powder (half teaspoon).
First thrash the potatoes, I put them in a plastic grocery bag, and used a rolling pin to thrash them. One really needs a silbatta(an Indian stone to thrash them), but I had to improvise.

Heat the karahi(wok) and put some mustard oil (four table spoons), crush the cumin seeds with a mortar and pestle (I use the Japanese suribachi). Add the seeds to the oil. Toss in the garlic, I just crush the cloves with the wide end of a chef's knife. Then add the dried red chilies, I cut them coarsely. Add the shallots and fry them until the onions are golden brown.

Add the potatoes and stir them to coat them with the oil. Add the spices, turmeric, coriander, red chili peppper, and salt and stir the contents. The spices should be added after the potatoes have been added to the karahi, this distributes the spices better than if one were to add the spices with the shallots.

Next add water, cover the karahi, and cook on medium heat for about twenty minutes until the potatoes are done. Add an appropriate amount of water depending on how soupy one likes their stew. I like it on the thick side as you can see in the final picture.

Eat with rice or roti, I prefer roti.