Ingredients
1potato (wash,peel off the skin and cut into medium pieces)
salt and jaggery to taste
To be ground in paste
2-3 tsp of freshly grated coconut
2-3 peppercorns
1 tsp of tamarind pulp
Tempering
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp fenugreek seeds(methi seeds)
4-5 curry leaves
1/2 tsp turmeric powder
1/2 -1 tsp red chili powder(as per taste)
Method
- Wash the potato and peel of the skin. Cut into half length-wise and again into half length-wise to make 4 pieces. If the potato is bigger in size then cut those 4 width-wise to make 8.
- Heat oil in a pan. Add mustard seeds, as they sputter add asafoetida and fenugreek seeds. When fenugreek seeds turn light brown add curry leaves and other tempering ingredients.Add cut potatoes and 1/2 -1 cup water. Let the mixture boil on medium flame.
- Grind coconut,peppercorns and tamarind with little water in a smooth paste.
- Check with knife if the potatoes are done.
- Mix the ground paste in it. Stir well. Add water to get the desired consistency. Lower the flame. Cook for 1-2 minutes.
- Add salt and jaggery. Mix well.
- Take off the heat.
- Serve with steamed rice.
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