Ingredients:
Potato
4 – 5
Onion 1
Green Chiles 1 – 2
Tamarind 4 inch Piece
Turmeric Powder a big Pinch
Garam Masala Powder 1/2 tsp
Salt to Taste
Onion 1
Green Chiles 1 – 2
Tamarind 4 inch Piece
Turmeric Powder a big Pinch
Garam Masala Powder 1/2 tsp
Salt to Taste
Talimpu:
Mustard
Seeds
1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Peel
and finely chop the onion.
Remove stems, wash and slice the green chiles.
Soak tamarind in few tablespoons of warm water and extract all the juice discarding any veins.
Remove stems, wash and slice the green chiles.
Soak tamarind in few tablespoons of warm water and extract all the juice discarding any veins.
Wash
the potatoes and cut them into halves.
Bring few cups of water to boil in a sauce pot.
Add halved potatoes and boil them till cooked and just soft.
Cool the potatoes a bit and peel them.
Cut the peeled potatoes into big chunks.
Bring few cups of water to boil in a sauce pot.
Add halved potatoes and boil them till cooked and just soft.
Cool the potatoes a bit and peel them.
Cut the peeled potatoes into big chunks.
Heat
oil in a pan, add all talimpu ingredients in order.
when mustard seeds start spluttering, add onion.
Fry till oil turns golden brown, add sliced green chiles.
Fry briefly, add tamarind extract, garam masala, turmeric powder and salt.
Add the cubed potato and cook on low flame for around 5 minutes.
Remove from heat and serve potato tamarind curry with steamed rice or with chapati.
when mustard seeds start spluttering, add onion.
Fry till oil turns golden brown, add sliced green chiles.
Fry briefly, add tamarind extract, garam masala, turmeric powder and salt.
Add the cubed potato and cook on low flame for around 5 minutes.
Remove from heat and serve potato tamarind curry with steamed rice or with chapati.
Notes: Make sure cook the potato well.
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