| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
India |
6 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander |
| 1/4 |
ts |
Ground turmeric |
| 1/4 |
ts |
Mango powder |
| 2 |
tb |
Vegetable oil |
| 2 |
ts |
Finely chopped fresh ginger |
| 2 |
|
Fresh red or green chilies, finely chopped |
| 1 |
ts |
Black mustard seeds |
| 1 |
ts |
Cumin seeds |
| 1 |
lg |
Sprig fresh curry leaves or 6-8 dried curry leaves |
|
|
Salt |
| 4 |
|
Potatoes, diced |
| 1 |
c |
Water |
| 4 |
lg |
Tomatoes, finely chopped |
|
|
Place ground cumin, coriander, turmeric and mango powder |
INSTRUCTIONS
in a small bowl and mix to combine. Set aside. Heat oil in a heavy-based
saucepan, add ginger, chilies, mustard seed, cumin seeds, curry leaves and
salt to taste, and cook over low heat, stirring for 2 minutes. Add
potatoes, mix well and cook for 10 minutes. Add water and cook, stirring
occasionally, for 10 minutes or until potatoes are almost cooked. Add
tomatoes and cook, stirring occasionally, for 10 minutes or until tomatoes
are pulpy. Stir in spice mixture and cook for 2 minutes longer. Serves 6
ALLO BHOJI
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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