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Thursday, August 4, 2005

RASSYACHA BATATA – POTATO CURRY IN GRAVY

RASSYACHA BATATA – POTATO CURRY IN GRAVY
Ingredients
Medium sized potatoes - 4 -5
Onions - 2
Tomatoes – 2
Green chilies - 4-5 or Red chilly powder – 1tsp
A pinch of asafoetida,
Mustard seeds -1 tsp
Cumin seeds -1 tsp
Salt as per taste
Kala Thikkat (Black Maharashtrian masala) or Garam masala – 1 tsp
Oil – 1 tbsp
Coriander leaves for Garnish

Method
Chop the onions and tomatoes finely and keep aside. Peel and chop the potatoes into cubes, let it not be too fine as it will get dissolved while cooking. Chop finely the green chillies or alternatively you can use red chilly powder. I prefer to use red chilly powder as it gives a nice red color to the gravy.

Heat oil in a pan. Add mustard seeds, and when they start to crackle add cumin seeds, asafetida, red chilly powder and kala thikkat (garam masala). Let it fry. Add the finely chopped onions, when the onions becomes transparent Add chopped tomatoes. Mix well. Fry for a while and then Add the chooped potatoes. Add some salt and stir fry, so that the potatoes get coated with the masala. Then add 1 cup water. Stir and bring it to a boil. Keep covered for a while, so the potato can cook fast. Remove the lid. Check if the potatoes are done. If you feel the gravy is less. Add some more water and mix well and allow it to boil for a while. Remove from fire and Garnish with coriander leaves and serve hot with chapati or rice.

Variation: You can add chopped ginger and garlic for a different taste.

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