| 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.
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”