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Recipe Contributed by
Nilesh
Brussels, Belgium
Ingredients:
Potatoes - 5 medium
Cumin/Jeera seeds - 1 tsp
Mustard Seeds - 1/2 tsp
Green chillies - 2-3
Coconut - 2 tbsp, grated
Turmeric - 1/2 tsp
Chilli Powder - 1 tsp
Peanuts - 3 tbsp, roasted and ground
Cilantro/Dhaniya - 2 tbsp, chopped
Curry leaves - 10-12
Salt - to taste
Lemon Juice - 1 tbsp
Vegetable oil - 2 tbsp
Cooking Procedure:
-
Peel and pressure cook potatoes, with enough
water to cover the them, for 3 steams on high heat. Drain water and cut
into very small pieces.
-
Roast peanuts on low heat for 3-4 minutes,
cool and grind to a powder.
-
Heat oil in a pan. Add green chillies, jeera,
and mustard seeds. Fry for 1 minute on medium heat.
-
Add curry leaves, turmeric and mix. Add cut
potatoes and red chilli powder. Fry for 2 minutes.
-
Add ground peanut powder and mix for a minute.
Remove from heat and garnish with dhaniya, lemon juice, and grated
coconut.
Serving Suggestions:
Serve hot with rice and dal or luchi/pooris. |