|
Ingredients
|
Quantity
|
|
Baby potatoes scraped clean and
washed
|
15
|
|
Chilli powder
|
1 tsp
|
|
Dhania powder and mango powder
|
½ tsp
|
|
Sugar, sambhar or gram masala
|
¾ tsp
|
|
Salt
|
to taste
|
|
Turmeric powder
|
¼ tsp
|
|
Asafoetida
|
1 pinch
|
|
Ginger and garlic grated
|
1 tsp
|
|
Oil
|
1 to 1 ½ tbsp
|
|
Curds
|
2 tbsp
|
|
Mustard-cumin seeds
|
1 tsp
|
Do not peel potatoes. Once scubbed clean under running water,
clean with kitchen towel. Make vertical slits (in a X shape) down the potato carefully.
Mix all the dry ingredients. Press mixture into the slits.
Pressure cook for 1 whistle only.
Heat oil in a kadai (pan), add mustard-cumin seeds, wait to
splutter, add ginger-garlic and potatoes, curds, chopped coriander and any left
over masala.
Cover and cook for 5 mins. or before the masala becomes too dry.
Serve hot with naan or bread or chappati.
