Sunday, August 7, 2011



Boiled Potatoes: 4, crushed with hand into smaller pieces (but not mashed)

Tomatoes: 4-5 (grind into paste)

Cumin Seeds: 1 tspGreen Chillies: 2-3

Curry Leaves: 1/2 cup

Hing (Asafoetida): 1/2 tsp

Red Chilli Powder: 2 tsp

Salt to taste

Coriander leaves


1. Heat 2 tbsp oil, add jeera. When it crackles, add hing, curry leaves, green chillies and immediately add tomato paste.

2. Also add salt and red chilli powder. Saute tomatoes until they are reduced to half the quantity, and the oil leaves the paste.

3. Now add the crushed potatoes, saute well, and add a little water to make a thick gravy.

Simmer for 5 minutes, check salt and remove from fire.

Garnish with coriander leaves.

Serve with puris or plain steamed rice.

This goes to: Dish it out-Tomato Chilli

@- Kaarasaaram & Zesty Palette

Any One Can Cook - series 29

@ Taste of Pearl City

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