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Wednesday, 12 October 2011

Potato Bhaji

Potatoes: 3-4
Chopped onion: ½ cup
Chopped green chilies: 1 tsp
Split Bengal gram (chana dal): 1 tsp
Mustard seeds: 1 tsp
Asafoetida: A pinch
Curry leaves: 1 sprig
Turmeric powder: ½ tsp
Chopped coriander leaves: 2-3 tsp
Lemon juice: 1 tsp
Salt: To taste
Oil: 1 tsp

Boil potatoes, peel and chop them. Heat oil in a pan and add mustard seeds, when they splutter, add asafoetida and split Bengal gram and sauté till golden brown. Add green chilies, curry leaves and onion and sauté till onion is translucent. Add potatoes, turmeric powder and salt. Mix well. Sprinkle a tablespoon of water and cook till the potatoes are heated through. Add coriander leaves and lemon juice and mix well. Serve with chapati or dosa.

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