| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
serving
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Ingredients
- 4 potatoes (broken) Boiled
- 4 Tomatoes (chopped or pureed )
- 1 tbsp Ginger paste
- handful Curry leaves
- 2 Green chili
- 2 red chili (broken) Dry
- 1 tsp Turmeric powder
- 1 tbsp chili powder Red
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1/2 tsp Asafoetida
- Salt – as needed
- 4 – 5 tbsp Oil
Ingredients
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|
Instructions
- Boil potatoes , peel their skin and break them into pieces and keep aside.
- Heat oil in a wok and add asafoetida, cumin and mustard seeds along with dry red chili and curry leaves. Allow them to splutter.
- Now add ginger paste and slit green chili and fry for a minute till the raw smell of the ginger goes off.
- Add chopped or pureed tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder and mix well. Fry all together till oil starts leaving the sides.
- Add broken boiled potatoes and mix all together. Now add sufficient amount of water and adjust salt to taste.
- Bring the curry to boil and simmer the gas and cook for another few minutes with lid closed.
- Turn off the gas and garnish it with fresh coriander and serve hot with fluffy puris.
Recipe Notes
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