Contributed by Mrs. Lolita Britto
Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 2 | Pinch | Asafetida (Hing) | |
| 2 | Medium | Chillies, Green | slit |
| 1 | Teaspoon | Chilly Powder, Red | |
| 1 | Tablespoon | Cooking Oil | |
| 1 | Tablespoon | Coriander Leaves (Kothmeer) | chopped |
| 1 | Teacup | Curds | Beaten |
| 1 | Stalks | Curry Leaves | |
| 1/4 | Teaspoon | Flour, Wheat - (Atta) | |
| 1/4 | Teaspoon | Garam-Masala | |
| 1/2 | Teaspoon | Garlic | grated |
| 1/2 | Teaspoon | Ginger | grated |
| 1/2 | Teaspoon | Jeera Powder | |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 1 | Teaspoon | Mustard Seed | 1/4 |
| 3 | Medium | Potatoes | Boiled and peeled |
| 1 | Teaspoon | Salt | |
| 1/4 | Teaspoon | Turmeric Powder | |
| 1, 1/4 | Teacup | Water |
Method
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilly and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chapattis and rice.
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