Ingredients:
Potato - 3 medium sized
Onion - 1 medium sized sliced
Garlic - 4 pods finely chopped
Chili powder - 1 teaspoon
Coriander powder - 2 teaspoon
Salt - as per taste
Turmeric powder - 1/4 teaspoon
Oil - 2 tablespoon
Mustard seeds - 1/4 teaspoon
Curry leaves - few
Coriander leaves - few chopped
Pressure cook the potatoes for 3-4 whistles.Peel the skin and chop them in cubes.
In a kadai, warm up the oil and add in the mustard seeds. Once the spurting stops add in the curry leaves and sliced onions. Saute the onions well till they crisp up. Now add in the cubed, cooked potato along with chili powder, coriander powder, tumeric powder and salt. Toss the potatoes well so that they are evenly coated with the masala. Toss them around so that the raw masala smell vanishes and once it does take it off the heat.
Garnish with chopped coriander leaves and this compliments any rice dish.
Potato - 3 medium sized
Onion - 1 medium sized sliced
Garlic - 4 pods finely chopped
Chili powder - 1 teaspoon
Coriander powder - 2 teaspoon
Salt - as per taste
Turmeric powder - 1/4 teaspoon
Oil - 2 tablespoon
Mustard seeds - 1/4 teaspoon
Curry leaves - few
Coriander leaves - few chopped
Pressure cook the potatoes for 3-4 whistles.Peel the skin and chop them in cubes.
In a kadai, warm up the oil and add in the mustard seeds. Once the spurting stops add in the curry leaves and sliced onions. Saute the onions well till they crisp up. Now add in the cubed, cooked potato along with chili powder, coriander powder, tumeric powder and salt. Toss the potatoes well so that they are evenly coated with the masala. Toss them around so that the raw masala smell vanishes and once it does take it off the heat.
Garnish with chopped coriander leaves and this compliments any rice dish.
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