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6 medium potatoes
25-30 curry leaves
¼ tea spoon Fenugreek seeds
½ tea spoon mustard seeds
½ tea spoon carom seeds
1 tea spoon cumin seeds
1 inch Ginger
6-7 cloves of garlic
1tea spoon salt
1tea spoon Chili powder
1tea spoon coriander powder
¼ turmeric powder
4-5 green chilies
METHOD:
Peel and cut potatoes in cubes and crush ginger and garlic in pestle and mortar.
Heat oil add crushed garlic ginger fry for a min, no need to roast it to brown color then add curry leaves and add cumin, fenugreek and carom seeds and fry for a min.
Now add salt, chili ,turmeric and coriander powder and stir, add potatoes and ½ cup water and let them cook for a while with open lid and then cook covered at low heat.
Open the lid and stir once or twice, potatoes can be cooked without adding water to them as in olden days they were cooked without adding water.
Add whole green chilies when still on stove cook covered for a while more.
Bajia learned this recipe from wife of Sardar Ji and she used to serve coconut chatni with it. a vague idea about the chatni is that its made with crushed fresh coconut, curry leaves, green chilies and tamarind pulp... may be mint leaves are also added in it.
It can be served as a side dish with meat dishes.
IMPORTANT NOTES:
1. Fenugreek seeds are bitter so be careful while adding them.
2. Usually potatoes are cooked without adding water to them.
3. Although it has same spices as achar but potatoes get different flavor than achari baingan.