Potato Tomato Coconut Masala

• 3 medium boiling potatoes
• 4 tablespoons vegetable oil
• 6 garlic cloves, minced
• 1 whole dried hot red chili pepper
• 1 teaspoon cumin seed
• 1 1/2 cups freshly grated coconut
• 1/2 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1 1/4 lbs tomatoes, peeled and diced (or a 16- to 20-ounce can tomatoes)
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 teaspoon red wine vinegar

1. Peel and dice potatoes and put into a bowl of cold water. Saute the garlic in oil for a few seconds, then add the pepper pod and cumin seeds and sizzle for 3 seconds. Lower the heat and add the coconut; cook, stirring, for 15 seconds.
2. Drain the potatoes and add to the skillet along with turmeric, ground cumin, tomatoes, salt and 1 1/2 cups water. Bring to a boil, cover, and simmer for 45 minutes, stirring occasionally.
3. Add the sugar and vinegar. Cook, uncovered and stirring, for 1 minute.

boiling potatoes, vegetable oil, garlic, red chili pepper, cumin, coconut, ground turmeric, ground cumin, tomatoes, salt, sugar, red wine vinegar

Taken from www.food.com/recipe/potato-tomato-coconut-masala-228543 (may not work)