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