Ingredients
Potatoes – 600 gms, sliced into 1/2 inch cubes
For the Paste:
Green Chillies – 2
Roasted Gram – 2 tbsp
Cumin Seeds – 2 tbsp
Black Peppercorns – 9 to 10
Ginger – 1 tsp, chopped
Cinnamon – 1 one inch stick
Cloves – 2
Coconut – 2 tbsp, grated
Vegetable Oil – 3 tbsp
Asafoetida – a pinch
Mustard Seeds – 1 tsp
Dry Red Chillies – 2
Curry Leaves – 6
Turmeric Powder – 1 tsp
Tomatoes – 2 tbsp, chopped
Salt to taste
Green Coriander – 1 tsp, chopped
Method:
1. For the paste, mix all the ingredients in a blender with a little water and keep aside.
2. Heat the oil in a kadai.
3. Add the asafoetida, mustard seeds, dry red chilies and curry leaves.
4. When the mustard seeds start spluttering, add the onions and saute lightly.
5. Add the turmeric powder and the tomatoes.
6. Stir fry for 2 to 3 minutes.
7. Add the potatoes.
8. Salt and sufficient water to cover the potatoes.
9. Cover and simmer till the potatoes are tender.
10. Add the prepared paste.
11. Mix and simmer gently for 4 to 5 minutes or till the mixture is dry.
12. Garnish with green coriander.
13. Serve hot.
