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Features for "Aloo Bhaji"
Vegetable dish, served as starter, snacks or accompaniment of main course
Ingredients for "Aloo Bhaji" (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 for "Aloo Bhaji"
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.
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