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Ingredients (Measurement Conversion Calculator) Black mustard seeds - 1 teaspoon
Tomatoes - 4 large, finely choppe
Vegetable oil - 2 Tablespoons
Cumin seeds - 1 teaspoon
Ground coriander - 0.5 teaspoon
Ginger - teaspoons, finely chopped
Mango powder - 0.25 teaspoon
Ground turmeric - - 0.25 teaspoon
Salt - to taste
Red or Green chilies - 2, finely chopped
Fresh curry leaves - 1 large sprig OR Dried curry leaves - 6-8
Water - 1 cup
Ground cumin - 0.5 teaspoon
Potatoes - 4, diced
Directions
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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Vegetable dish, served as starter, snacks or accompaniment of main course
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