In the Kitchen With: Chitra Agrawal’s Potato Stir Fry with Coconut Chutney

I’ve had a trip to India in the works for the past four years, but something always comes up that derails it. To tell the truth, I’m sure that the few weeks I have set aside to visit won’t be enough to see and eat everything I’d like to. I think I’d need another lifetime or two to even become reasonably familiar with the grand country. And so I am drawn to three resources each Indian person I meet has to share: their personal stories, which dishes feel like “home” to them, and where they go for the best Indian food in whatever town we’re both in at the time.
The stories told by Chitra Agrawal — founder of Indian condiments line, Brooklyn Delhi — on her blog The ABCD’s of Cooking are perfect examples of the intersection of those three resources. Chitra has put her stories and recipes into a cookbook named Vibrant India, and this week’s recipes for Potato Stir-Fry with Onion and Ginger and the accompanying Cilantro Coconut Chutney are from her book. You will definitely need to stop by a grocery selling Indian groceries to stock your pantry with a few of the items if you don’t regularly prepare Indian dishes, but once you have them, I’m sure you’ll keep coming back to these wonderful flavors. —Kristina
Why Chitra loves this recipe: I like the contrast between the refreshing and crisp lettuce leaf and the buttery and soft potato curry — the coconut chutney brings it all together. I first made this recipe for a dinner I hosted at Jimmy’s No. 43 in the East Village. I came up with the idea to take advantage of the abundance of butter lettuce at the farmer?s market at the time. For that dinner I added sweet potatoes to the usually savory potato curry served with a dosa and topped it with a cilantro coconut chutney. It was a huge hit, and from then on I started to serve it as an appetizer when I catered events.
Food photography: Erin Scott | Portrait: Alana Lowe

Potato Stir-Fry with Onion and Ginger

Alugedde Palya 

Serves 6
This is the special potato palya or potato stir-fry that is used to fill a masala dosa. I actually serve it on its own quite a bit as well. The potatoes are spicy and tangy and cooked until they are soft enough to melt in your mouth. I?ve served this palya many different ways for the events I?ve hosted. I?ve put them inside a butter lettuce leaf with cilantro coconut chutney for a spin on Asian lettuce wraps and in vegan enchiladas. 

You can also substitute steamed sweet potato, which also makes a wonderful dumpling filling. These potatoes are perfect as a side to eggs, too. 
Ingredients
— 3 medium red or Yukon Gold potatoes, scrubbed (about 1 1?2 pounds)

— 1 teaspoon salt

— 2 tablespoons mild-flavored oil such as canola, plus more as needed

— 1 tablespoon ghee or unsalted butter

— 1?2 teaspoon black mustard seeds

— Pinch of asafetida (hing)...