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Most Burmese curries use the same baseonions, garlic, ginger and turmeric pounded into a paste. Using a food processor speeds up the mixing process. You can substitute other vegetables such as okra or cauliflower, or increase the proportions for the puréed onion mix, making a mixed vegetable curry. Traditional Burmese curries usually contain more oil than Americans would normally use, so if you prefer, reduce the amount of oil. Although the amounts seem small, this curry should be ample when served with rice and other dishes.
Place onion, garlic and ginger in food processor with about 1/4 cup water, and purée. Add turmeric and chili.
Heat vegetable oil in skillet over medium heat, and sauté onion paste, adding enough water to prevent burning. Cook until onion paste darkens.
Add sesame oil, 1 cup water and potatoes. Reduce heat to medium-low, and cook until potatoes are soft. Add water if mixture begins to stick, and season with salt. Remove from heat, garnish with cilantro and serve.
- Calories 260
- Carbohydrate Content 42 g
- Cholesterol Content 0 mg
- Fat Content 9 g
- Fiber Content 5 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 20 mg
- Sugar Content 4 g