INGREDIENTS:
Potatoes - 4
Onion - 1 finely chopped
Tomato - 1 finely chopped
Chilli powder - 1 Tsp (Kashmiri red Chilli powder)
Turmeric powder - 1/4 Tsp
Coriander leaves - 1 Tsp (Chopped finely - for garnishing)
Curry leaves - 4 to 5 leaves
Salt - as needed
FOR SEASONING:
Oil - 2 Tsp
Mustard seeds - 1/2 Tsp
Red chilli - 1
Curry leaves - 1 string
Asafoetida - 1/4 Tsp
HOW TO MAKE:
* Wash the potatoes and cook it in boiling water. Once it became soft and cooked, strain the water and allow it to cool.
* Peel the skin and keep it aside.
* Heat oil in a kadai add mustard to splutter, and add curry leaves, red chilli and asafoetida.
* Add onion, saute still it became soft and transparent.
* Add chopped tomatoes and cook till it become soft.
* Now add turmeric powder, chilli powder and salt.
* Mix well and cook it for two to three minutes.
* Add cooked potatoes in the masala and blend it well and continue cooking in low heat till it roasted well.
* Garnish with coriander leaves and serve as side dish for sambar rice.
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