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CATEGORY CUISINE TAG YIELD
Grains Bawarch4 1 Servings

INGREDIENTS

3 Potatoes boiled and peeled
1 c Curd or yogurt beaten
1 t Red chilli powder
1 t Salt
1/2 t Dhania powder
1/4 t Turmeric powder
1/4 t Garam masala
2 Pinches asafoetida
1 Stalk curry leaves
1 T Coriander leaves chopped
1 1/4 c Water
1/2 t Ginger, garlic grated
2 Green chillies slit
1 t Cumin, mustard seeds
1/4 t Wheat flour
1 T Oil

INSTRUCTIONS

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep
both aside.  Mix all the dry masala in 1/4 cup water.  Heat oil. Add
the seeds (cumin and mustard). When they splutter, add  ginger-garlic,
chilli and curry leaves.  Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its
whiteness. Stir continuously after adding curd.  Add the remaining
water and all the potato and flour. Stir well.  Boil and simmer for 10
minutes or till gravy thickens  Garnish with chopped coriander.  Serve
hot with thin wheat chappaties and rice.  Making time: 30 minutes.
Makes for: 5  Shelf life: Best fresh  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”

Nutrition (calculated from recipe ingredients)
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Calories: 633
Calories From Fat: 136
Total Fat: 15.5g
Cholesterol: 0mg
Sodium: 2374.5mg
Potassium: 2757.7mg
Carbohydrates: 114.9g
Fiber: 16.2g
Sugar: 5g
Protein: 13.6g


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