| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Potatoes boiled; peeled |
| 4 |
|
Green chillies chopped |
| 1 |
ts |
Ginger grated |
| 1 |
ts |
Garlic grated |
| 1/2 |
ts |
Mintleaves finely chopped |
| 2 |
ts |
Coriander leaves finely chopped |
| 8 |
|
Curry leaves chopped; (8 to 10) |
| 2 |
|
Pinches asafoetida; (2 to 3) |
| 1/2 |
ts |
Turmeric powder |
| 2 |
ts |
Lemon juice |
|
|
Salt to taste |
| 1/2 |
ts |
Cumin & mustard seeds |
| 2 |
tb |
Oil |
INSTRUCTIONS
Chop potatoes into medium pieces.
Heat oil in a heavy saucepan.
Add seeds, asafoetida, allow to splutter.
Add ginger, chillies, garlic, stirfry for 1 minute.
Add mint leaves, curry leaves, stir. Add potatoes.
Add salt, turmeric, lemon juice, stir well.
Cook for 3-4 minutes or till oil separates.
Add coriander, stir gently.
Serve hot with puris, parathas or phulka. (refer rotis, naans, etc.)
Making time: 15 minutes
Makes: 4 servings
Shelflife:Best fresh
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