Preparation Time: 10 min. Cooking Time: 20 min. Serves 4
Ingredients:
3 Red Potatoes Medium Size
2 Onions
2 Tomatoes Medium Size
1½ tbsp Tomato Puree
1 tsp 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:
Score the tomatoes on four sides with a sharp knife, 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 and onions into 2½ cm cubes, wash and drain.
Heat oil over medium flame in a pan by adding the dry red chilli; once hot, add the mustard seeds and asafoetida, sauté for 30 seconds.
Add the potatoes, onions, turmeric powder, chilli powder, coriander-cumin powder and salt and cook for 5 minutes, stirring occasionally.
Mix well, add the tomato purees, ginger paste, jaggery and 350ml of water.
Mix well, bring to a boil, then simmer over low heat, covering with the lid, occasionally stirring until the potatoes and onions are cooked.
Enjoy with hot rotli or plain puri!
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