Ingredients
5-6 potatoes cut into long thick fingers
1 cup grated coconut
2 tsp coriander seeds
6-7 fried red chillies
lemon size tamarind
2 sprigs of curry leaves
1 tsp mustard seeds
2 tbsp oil
salt to taste
Method
- Heat 1 tsp oil in a pan and fry coriander seeds for a while till it leaves nice aroma
- Now grind this coriander seeds along with grated coconut, fried red chillies,salt,tamarind with little water coarsely
- Heat remaining oil in a kadai, add mustard seeds and when it starts to splutter add curry leaves and potatoes and salt
- Add 1/2 cup of water and cover and cook till the potatoes are parboiled and dry(without any water left)
- Then add the masala paste and mix well gently so that potatoes are not mashed
- Cover and cook for 10 minutes on a low flame, add salt if required
- Serve Hot with chapathi or steamed rice
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