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Aloo Bhaji

Features

Vegetable dish, served as starter, snacks or accompaniment of main course

Ingredients  (Click here for measurement conversion)

Ground cumin - 0.5 teaspoon

Ground coriander - 0.5 teaspoon

Ground turmeric - - 0.25 teaspoon

Mango powder - 0.25 teaspoon

Vegetable oil - 2 Tablespoons

Ginger - teaspoons, finely chopped

Red or Green chilies - 2, finely chopped

Black mustard seeds - 1 teaspoon

Cumin seeds - 1 teaspoon

Fresh curry leaves - 1 large sprig OR Dried curry leaves - 6-8

Salt - to taste

Potatoes - 4, diced

Water - 1 cup

Tomatoes - 4 large, finely chopped

Method

• Mix all ingredients in a small bowl.

• Set aside.

• Heat oil in a heavy-based saucepan, add ginger, chilies, mustard seed, cumin seeds, curry leaves and salt to taste.

• Cook over low heat, stirring for 2 minutes.

• Add potatoes, mix well and cook for 10 minutes.

• Add water and cook, stirring occasionally, for 10 minutes or until potatoes are almost cooked.

• Add tomatoes and cook, stirring occasionally, for 10 minutes or until tomatoes are pulpy.

• Stir in spice mixture and cook for 2 minutes longer.

• This should be served hot, especially as an accompaniment with Indian pulses items.

Comments

Serves - 6

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