April 19, 2014


Potatoes - 250 gms
Green chillies - 2-3
Onions - 2
Ginger garlic paste - 1 tsp
Tamarind - small lemon size
Turmeric - 1/4 tsp
Salt to taste
Red chilli powder - 1 tsp
Cloves -1
Cardamom - 1
Cinnamon - 1" stick
Bay leaf - 1
Fenugreek, mustard & cumin seeds - 1/4 tsp
Oil - 1 tbsp
Curry leaves -  few
Coriander leaves - 1 tbsp


  • Finely chop onions and green chillies. Peel and cut potatoes into medium size pieces.
  • Soak tamarind in hot water and extract juice from it.
  • Heat oil in kadai, add cloves, cinnamon, cardamom, fenugreek, mustard, cumin seeds and curry leaves. Fry for few seconds.
  • Add chopped onion and green chillies and saute till onions are transparent.
  • Add ginger garlic paste, salt, turmeric, chilli powder and saute.
  • Add potato pieces, stir and add enough water and close the lid.
  • Cook till pieces are tender then add tamarind juice and coriander leaves.
  • Close the lid and cook for 5 minutes in low flame or until done.

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