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This is one of the simple sabji which you can prepare much faster and yet spicy crispy satisfactory dish ever. This goes very well south Indian dishes like vatha kuzhambu and Pepper Rasam & chutta papadam (Papad roasted in charcoal or fire) and even with Curd Rice. To enhance the taste more you can also add the home made Rasam powder to it.
Ingredients:
- Potato Medium - 3 to 4 Nos
- Mustard Seeds - 2 tsp
- Urud Dal /White Lentils (grown in Indian subcontinent- Available in
Indian Store) - 1 tsp
- Curry Leaves - Few
- Turmeric powder - 1 tsp
- Red Chili Powder - 3 tsp
- Home Made Rasam Powder - 2 tsp (Mixture of many Indian spices - Available in Indian store)
- Hing/Asafoetida - 1/4 tsp
- Salt to Taste
- Oil
Method:
1) Nicely clean and wash the potatoes and dice them into 4 or 6 pieces
2) Put a reasonable size heavy bottom pan on the range and heat oil.
3) Add the seeds and allow them to splutter.
4) Add the potatoes and fry them nicely in low heat ( in between add a teaspoon of oil while stirring take care not to burn it more)
5) Once the potatoes are half fried add turmeric powder, red chili powder, rasam powder, salt and Hing and mix well and cook till potatoes are tender
Serving: Serve with Vetha Kozhambhu or Pepper Rasam or with any other dishes.
Ingredients:
- Baby Potato/ Aloo (small) - 10 to 12 nos.
- Garlic - 4 flakesa
- Ginger - 1" piece
- Onion - 1 Nos.
- Tomato - 1 nos
- Curd - 1/2 cup
- Oil
For Seasoning:
- Cumin Seeds - 1 tsp
- Mustard Seeds - 1 tsp
For Gravy:
- Green chili- 3 to 4 nos
- Coriander Seeds -1 tsp
- Coconut Grated - 1 tbsp
- Khus Khus / Couscous - 2 tsp
- Cashew Nut - 4 to 5 nos
Masala Powder:
- Turmeric Powder - 1 tsp
- Red chili Powder - 1 tsp
- Garam Masala - 2 tsp (Mixture of many Indian
spices - Available in Indian store)
- Salt to taste
Method:
1. Boil the baby potatoes peel them and pierce them with a fork in a multiple places and fry them in 1 tbsp of oil and drain the potatoes in paper towel to remove the excess oil.
2. In the remaining oil, add ginger and garlic paste saute for 1 minute then add onion and fry for another 2 minutes and add mustard and cumin seeds
3. Add the gravy paste and 2 cup of water and cook them for 1 or 2 minutes and then add potatoes, and all masala powders
4. Beat the yogurt/curd and blend into the smooth mixture and add it on top
5. Mix gently, cover and cook for about 10 minutes in low heat
6. Garnish with coriander leaves and serve with hot paratha, Roti or Chapati. (Indian flat bread)
Ingredients:
- 10-12 Baby Potatoes
- 1 medium sized Onion - finely chopped
- 1 medium sized Tomato – finely chopped
- 3 -4 Garlic flakes– finely chopped or 1 tsp Garlic paste
- 1 tsp Jeera/Cumin seeds
- 1 tsp Rai/Mustard Seeds
- 1 tsp Haldi/ Turmeric powder
- Sabji Masala / Garam Masala (Mixture of many Indian
spices - Available in Indian store)
- 1tsp Sugar
- Finely chopped Fresh Coriander leaves
- Oil for cooking
- Salt to taste
Time Required: 20 mins
Method:
1) Wash the potatoes and then prick them using a fork.
2) Now pressure cook the potatoes for about 10-15 minutes, or until tender. Don’t overcook potatoes.
3) To pressure cook the potatoes, fill the cooker with water then place the potatoes in the cooker container.
4) Heat oil in a pan. Add mustard seeds and cumin seeds, allow them to splutter, then add turmeric powder.
5) Now add finely chopped onions, once onion turn golden brown add finely chopped tomatoes.
6) Fry till oil starts separating. Then add garam masala powder or sabzi masala. Fry for 1 more minute then add the steamed baby potatoes.
7) Stir well, Cover for 3 minutes, and then add some water.
8) Cook for 5 more minutes and its ready to be served.
9) Garnish with finely chopped coriander leaves.
