| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch5 | 1 | servings | |
INGREDIENTS
| 2 | lg | Potatoes; scrubbed clean |
| 1/2 | ts | Ginger grated or paste |
| 1/2 | ts | Garlic grated or paste |
| 4 | Green chillies finely chopped; (4 to 5) | |
| 1 | Onion grated | |
| 1 | Stalk curry leaves | |
| 1 | ts | Coriander leaves finely chopped |
| 1/2 | ts | Cumin and mustard seeds |
| 4 | Pinches asafoetida; (4 to 5) | |
| 1/4 | ts | Turmeric powder |
| 1 | ts | Lemon juice |
| Salt to taste | ||
| 1 | tb | Oil |
INSTRUCTIONS
Chopped potatoes (with skins) into pieces. Boil in salted water, covered, till they are tender. Drain and keep aside. Heat oil in pan, add seeds allow to splutter. Add asafoetida, ginger, garlic, curry leaves and chillies. Stir for a moment, add grated onions. Stirfry till paste is light pink in colour. Add potatoes, salt, turmeric, lemon juice, and stir. Simmer for 2 minutes. Garnish with coriander leaves. Serve hot with puris, parathas, or bread. Making time: 15 minutes (excluding boiling time) Makes: 2 servings Shelflife: Best fresh Note: To make slightly gravied potatoes, add 1/2 cup water in which 1 tablespoon wheat flour has been mixed, before adding the coriander. Simmer till the gravy gets slightly thick. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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