Preparation Time: 5 min. Cooking Time: 20 min. Serves 4
Ingredients:
5 Red Potatoes Medium Size 2 Tomatoes Medium Size 1½ tbsp Tomato Puree 1 tbsp Ginger Paste 2 tbsp Oil 1 Dry Red Chilli 1 tsp Mustard Seeds ¼ tsp Asafoetida (Hing) ¾ tsp Turmeric Powder 1½ tsp Chilli Powder 1½ tbsp Coriander-Cumin Powder (Dhana Jiru) ¼ tsp Jaggery (Gōr) Salt to taste
Method:
With a sharp knife, score the tomatoes on four sides, cutting just enough to pierce through the skin. Blanch the tomatoes for a minute. Peel the skin off, blend into a fresh puree, and set aside.
Peel and cut the potatoes into 2½ cm cubes, wash and drain.
Heat oil over medium flame in a pan and add the dry red chilli. Once hot, add the mustard seeds and asafoetida, sauté for 30 seconds.
Then add the potatoes, turmeric powder, chilli powder, coriander-cumin powder, and salt. Cook the potatoes for 5 minutes, covering them with the lid and stirring occasionally.
Add both the tomato puree, ginger paste, jaggery and 1½ cups of water.
Mix well, bring to a boil, and simmer over low heat, covering with the lid and occasionally stirring, until the potatoes are cooked.
Enjoy with hot rotli or plain puri!
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