Mangalorean Recipes

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Potato Baji - 2

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Ingredients

Quantity Measure Ingredients Description:
6 Medium Potatoes peel the skin, and cut them
1 Inch Ginger (Adhrak) prepare the mince masala
4 Medium Chillies Green prepare the mince masala
6 Flakes/Cloves Garlic (Lason, Losun) prepare the mince masala
1 Ball Tamarind Extract pulp
1 Teaspoon Chilly Powder, Red Mix with potao
1 Salt-Spoon Salt Add to taste
2 Tablespoon Cooking Oil To fry ingredients.
1 Teaspoon Mustard Seed (Sarson) Fry in oil
2 Medium Onions slice the onions
0 Few Coriander Leaves (Kothmeer) Garnish

 

 

 

 

 

 

 

 

 

Method

Boil potatoes, peel the skin, and cut them into pieces.

Prepare the minced masala.
Slice the onions.

In a small cup, put a little water, and soak the tamarind, and when it has turned soft, crush the pulp, and extract all the pulp of the tamarind, and throw away the unusable fibers.    Mix the chilly powder and blend.

In a vesseli, pour the cooking oil, and place it on a lighted stove, and when the oil is hot,  (if you sprinkle a drop of water, it will start to splutter, when it stops, it means, that the oil is sufficiently hot)., fry the mustard seeds, and when they stop crackling, put the sliced onions, till they turn brown.

Add the minced masala, and fry, till they change colour.    Add the tamarind paste with chilly powder mixed, and fry it, and then add the potatoes, and blend with a little salt to taste, and simmer.   Add a little water, for it to blend, but keep it sufficiently dry.

Alternately, you may pare the raw potatoes, cut them in cubes, and boil in this masala, with a little hot water added, till they cook.   The water should be just one inch higher than the potatoes.   As it boils, the water will be absorbed.  You must add a little more water, and stir it, and watch that the potatoes do not get burnt.

Garnish with the leaves of the Coriander.

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