|15||Baby potatoes scraped clean and washed|
|1 teaspoon||Chilli powder|
|½ teaspoon||Dhania powder and mango powder|
|¾ teaspoon||Sugar; sambhar or garam|
|Salt to taste|
|¼ teaspoon||Turmeric powder|
|1 teaspoon||Ginger and garlic grated|
|1 tablespoon||Oil; up to 1 1/2|
|1 teaspoon||Mustard-cumin seeds|
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.
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