Monday, 17 September 2012

sweet and sour potatoes

½ kg potatoes
21/2 tblsps oil
¼ tsp mustard seeds
A pinch of asafetida
2 green chillies (chopped) or ½ tsp red chillie powder
3 cups water; salt to taste
¼ tsp turmeric
2 tomatoes, or 2 mangosten
A lemon- sized ball of gur or jaggery
2 tsps coriander leaves (chopped)
2 tblsps fresh coconut (grated)

Peel and cut the potatoes. Heat oil in a pan and add mustard seeds. When they begins to crackle, add the potatoes, and asafetida. Throw in the green chillies.
Next, add the water, salt and turmeric .cover and keep on medium heat for a while. When the potatoes are done, add gur, tomatoes or mangosteen.

When the gravy thickens, remove flame fire. Garnish with coriander leaves and coconut and serve.

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