| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch4 |
1 |
servings |
INGREDIENTS
| 3 |
md |
Potatoes boiled and peeled |
| 1 |
c |
Curd or yogurt beaten |
| 1 |
ts |
Red chilli powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Dhania powder |
| 1/4 |
ts |
Turmeric powder |
| 1/4 |
ts |
Garam masala |
| 2 |
|
Pinches asafoetida |
| 1 |
|
Stalk curry leaves |
| 1 |
tb |
Coriander leaves chopped |
| 1 1/4 |
c |
Water |
| 1/2 |
ts |
Ginger; garlic grated |
| 2 |
|
Green chillies slit |
| 1 |
ts |
Cumin; mustard seeds |
| 1/4 |
ts |
Wheat flour |
| 1 |
tb |
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
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