Farali Kadhi

Prep Time: 5 mins Cooking Time: 30 mins Serves: 4

Ingredients:

500 grams of Red Potatoes 1¼ cup Fresh Yoghurt Curd 1½ cups Water ½ tbsp Ghee (Clarified butter) 1 tsp Oil 1½ tsp Cumin Seeds 2 Small Tomatoes 1½ tbsp Ginger Paste 1 tsp Green Chilli Paste 2 tbsp Coriander Leaves Chopped 1 tsp Black Pepper 1½ tbsp Sugar Salt to taste

Method:

1. Peel and steam the potatoes (not boil). Once cooked, roughly mash them hot (not smooth). Take the yoghurt, beat to a smooth mixture, and puree the tomatoes. Set aside.

2. Add the ghee and oil to a pan, heat on medium heat, add the cumin seeds, and sauté for 20 seconds.

3. Add the tomato puree, ginger, green chilli, black pepper, sugar, and salt, and cook for 3-4 minutes.

4. Add the mashed potatoes and mix well; cook for a minute, then add the yoghurt and water.

5. Mix well and stir continuously with a whisk on high heat to prevent it from splitting and taste if you need to adjust.

6. Once it comes to a boil, add the chopped coriander and simmer for 2 minutes.

• Serve hot with farali puri or farali chevdo!

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