Ingredients:
- 4 medium-size potatoes
- 3 medium-size ripe tomatoes
- 1 tbsp peanut / vegetable oil
- 1 chili, Serrano / Jalapeño, finely chopped
- Curry leaves 5-6
- Cumin seeds, 1 tsp
- Mustard seeds, 1 tsp
- Chili powder, 1 tsp
- Turmeric, ¼ tsp
- Asafetida, ¼ tsp
- Salt to taste
- Coriander leaves, 2 tbsp, chopped
Method:
- Steam / boil whole potatoes in pressure cooker (3-4 whistles)
- When potatoes have cooled down, skin them and cut them in about 1 cm size cubes
- Dice the tomatoes in about 1 cm size pieces
- Heat the oil in a sauce pan
- When oil is hot, add mustard seeds and cumin seeds
- When seeds are mostly popped (make sure they don’t get burned), add asafetida
- After 5 seconds (before asafetida gets too dark), add chopped chili and curry leaves and stir the tempering
- As curry leaves start to wrinkle, add chili powder, turmeric, tomatoes and ½ cup water
- As the curry starts bubbling, add the potato cubes and salt and bring to boil
- Let it simmer on low heat for 3-4 minutes
- Garnish with chopped cilantro leaves and serve it hot with any spicy Indian bread
Serves: 2
Remarks:
Breads that go very well with this curry are called Thepla or Dhebra. They are popular in Gujarat, the western state of India. One of our favorite ready-to-eat brand is Methi Dhebra by Bhagwati. Bhagwati is one of several brands owned by Deep Foods, Inc of New Jersey, USA
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