Prep Time | 30 minutes |
Servings |
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Ingredients
- Potatoes(peeled and cubed) - 450 g
- Turmeric powder - 1 tsp
- Dried red chillies(broken) - 2 nos
- Onion(finely chopped, big) - 2 nos
- Green chillies(finely chopped) - 2 nos
- Asafoetida - 1/4 tsp
- Cumin seeds - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Onion seeds - 1/2 tsp
- Fennel seeds - 1/2 tsp
- Nigella seeds - 1/2 tsp
- Lemon juice(As reqd) -
- Curry leaves - 2 springs
- Coriander leaves(finely chopped) - 2 springs
- Oil(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- Heat the oil in a vessel and fry the dried chillies and curry leaves.
- Add the onions, green chillies, coriander leaves, remaining turmeric, asafoetida, nigella seeds, mustard seeds, fennel seeds and onion seeds. Saute till the onions become transparent.
- Toss in the cooked potatoes and add a little water. Mix it well and allow it to cook gently over low flame for 10 minutes.
- Pour in the lemon juice.
- Maharashtrain potato special is ready. Serve hot with parathas.
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