What you need to serve 4 adults:
INGREDIENTS
Mini Potatoes - 1 kg
Dhaniya & Zeera seeds each - 1 tsp
Kashmiri Chillies - 4
Leaves of Kokum - 10
Finely chopped onions - 2
Cooking oil - 1 tbsp
Rai - 1 tsp
Curry Patta Leaves - 6-8
Hing - 1/4 tsp
Green chillies finely chopped - 4
Salt to Taste
Corriander leaves - Bunch
Pure Ghee - 1 tbsp
TOOLS
Cooker, Grinder (alternatively use a hand pounder), Knife and board, Kadhai
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The Burpy TODO:
Boil the mini potatoes in the cooker. Peel when cooled and keep aside.
Lightly brown the Zeera seeds, Dhaniya seeds and Kashmiri Red Chillies and then grind to a powder.
Soak the Kokum leaves and then grind to a paste.
In the Kadhai, add the Cooking Oil, Rai, Hing, Curry Patta Leaves, Green chillies and finely chopped onions.
Once the onions turn light pink add the powdered dry masala and the kokum paste and sauté till the oil leaves the sides.
Add the mini boiled potatoes to the masala and sauté for a few more minutes with salt to taste.
Garnish with coriander and a dash of pure ghee.
Serve hot with hot Paranthas / Rotis / Rice
1 comment:
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Cheers,
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