Tuesday, December 8, 2015



2 potatoes (boiled and slightly mash roughly to form small chunks)
1 small onion chopped finely
2 cloves garlic finely minced
1/2″ ginger finely minced
1/2 tsp red chilli pwd (to your taste )
1/8 tsp cumin pwd
1 dry red chillis
5 curry leaves
1 green chilli slit length wise
1/2 tsp jaggery or sugar
1/2 tbsp coriander pwd
3/4 tbsp oil
1/8 tsp turmeric pwd
1/4 tsp mustard seeds
1 tomatoe finely chopped
chopped coriander leaves for garnish
salt to taste


Heat oil , add the mustard seeds and let them pop, add the red chillis and curry leaves and fry for a few seconds.  Add onions, ginger and garlic and saute till the onions turn light brown. Add the green chillis and all the pwds and mix
Add the tomatoes and stir fry till the oil seperates
Add the potatoes and mix and keep covered with a lid on low heat for 4-5 minutes.
Remove lid and cook further for another 5 mts stirring once in a while.
Add salt and  water to cover the potatoes.
Bring to a boil and let it simmer on low heat till you get the desired curry consistency.  Add the jaggery/sugar and mi. Turn off heat. Garnish with chopped coriander leaves.
Serve hot with rotis/chapatis/steamed white rice.

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