| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch3 | 1 | servings | |
INGREDIENTS
| 15 | Baby potatoes scraped clean and washed | |
| 1 | ts | Chilli powder |
| 1/2 | ts | Dhania powder and mango powder |
| 3/4 | ts | Sugar; sambhar or garam |
| ; masala | ||
| Salt to taste | ||
| 1/4 | ts | Turmeric powder |
| 1 | pn | Asafoetida |
| 1 | ts | Ginger and garlic grated |
| 1 | tb | Oil; up to 1 1/2 |
| 2 | tb | Curds |
| 1 | ts | Mustard-cumin seeds |
INSTRUCTIONS
Do not peel potatoes. Once scubbed clean under running water, clean with kitchen towel. Make vertical slits (in a X shape) down the potato carefully. Mix all the dry ingredients. Press mixture into the slits. Pressure cook for 1 whistle only. Heat oil in a kadai (pan), add mustard-cumin seeds, wait to splutter, add ginger-garlic and potatoes, curds, chopped coriander and any left over masala. Cover and cook for 5 mins. or before the masala becomes too dry. Serve hot with naan or bread or chappati. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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