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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Hung curds - 1 1/2 cups
- Baby potatoes or -
- cubed if larger - 500 gm
- Fenugreek seeds(Uluva) - 1/2 tsp
- Cumin seeds(Jeerakam) - 1/2 tsp
- Kala jeera(Sheemajeerakam) - 1/2 tsp
- Fennel seeds(Perinjeerakam) - 1/2 tsp
- Oil - 2 tbsp
- Salt(As reqd) -
- Curry leaves - 8 -
- Green chillies(slit) - 2 -
- Amchoor or dry mango powder - 1 tsp
- Coriander leaves (for garnishing) -
Ingredients
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Instructions
- Boil potatoes, peel or cut into small cubes as the case may be.
- Roughly pound fenugreek seeds, cumin seeds, kala jeera and fennel seeds.
- Mix the above with little salt and apply it to the potatoes and keep for 1/2 hour.
- Heat oil in a pan or a kadai.
- Fry curry leaves.
- Add the rest of the pounded masala and fry on a low flame for 2 mins.
- Add potatoes, hung curds and green chillies.
- Cover and cook, till the dish is dry.
- Add amchoor and stir well.
- Remove from the flame.
- Garnish with fresh coriander leaves.
- :- Serve hot.
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