Potato Tomato Coconut Masala - cooking recipe

Ingredients

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

Preparation

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.
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.
Add the sugar and vinegar. Cook, uncovered and stirring, for 1 minute.