Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 15 \N | Baby potatoes scraped clean and washed |
| 1 teaspoon | Chilli powder |
| ½ teaspoon | Dhania powder and mango powder |
| ¾ teaspoon | Sugar; sambhar or garam |
| \N \N | ; masala |
| \N \N | Salt to taste |
| ¼ teaspoon | Turmeric powder |
| 1 pinch | Asafoetida |
| 1 teaspoon | Ginger and garlic grated |
| 1 tablespoon | Oil; up to 1 1/2 |
| 2 tablespoons | Curds |
| 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.