| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Greek |
Femina, Femina4, Vegetable m |
4 |
servings |
INGREDIENTS
| 700 |
g |
Potatoes |
| 6 |
tb |
Oil; (90 ml.) |
| 1/2 |
ts |
Mustard seeds; (2 g.) |
| 3 |
|
Red chillies |
|
|
A pinch of fenugreek; (methi) seeds |
| 225 |
g |
Onions; sliced fine |
| 2 |
|
Green chillies; sliced lengthways |
|
|
; (and deseeded if a |
|
|
; milder flavour is |
|
|
; preferred) |
| 1 |
ts |
Turmeric powder; (5 g.) |
| 1 |
ts |
Salt or to taste; (5 g.) |
| 25 |
g |
Coriander leaves; chopped |
INSTRUCTIONS
BOIL the potatoes in their jackets and allow to cool thoroughly.
(Boiled potatoes can be left for a day or two in the refrigerator.)
Peel and dice them evenly. Heat the oil over medium heat in a wide
shallow pan and season with mustard seeds. When they splutter, add
the red chillies and fenugreek seeds, immediately follow with the
onions and green chillies. Fry the onions for about 10 minutes or
until they are golden brown. Add the turmeric powder, potatoes and
salt. Stir-fry gently until the potatoes are heated through or for 10
minutes. Remove from heat and sprinkle the coriander leaves over.
Serve with puris or loochis to make a substantial snack or as a side
dish with rice, chicken or meat curry.
Converted by MC_Buster.
NOTES : (Boiled potatoes, diced and braised with a few whole spices
and onions make a quick and easy side dish.)
Converted by MM_Buster v2.0l.
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