Tinda (indian round-gourd/apple gourd) - 4
Potatoes - 2 medium sized
Onions - 2
Ginger - 1" piece
Garlic - 4 cloves
Curry leaves - 4 sprigs
Red chilli powder (cayeene pepper) - 1 teaspoon (5gms)
Turmeric powder - 1/2 teaspoon
Cumin (jeera)- 1/2 teaspoon
Salt to taste
Steam or pressure cook the potatoes with skins. Grind the garlic and ginger to paste. Chop the onions and tinda into small cubes.
Heat 2 teaspoons of oil in a skillet. Crackle the cumin and fry the curry leaves. Add the ginger-garlic paste and saute till the mixture gives out a good aroma. Add the onions and tinda and saute for a minute. Pour half a cup of water and cook with lid on. Add the chilli powder and turmeric powder and fry. Cube the boiled potatoes keeping the skin on. Add and saute till the flavours mix. Add salt to taste.
Yummy with lemon rice (the recipe is on its way) and chappathis.
Steam or pressure cook the potatoes with skins. Grind the garlic and ginger to paste. Chop the onions and tinda into small cubes.
Heat 2 teaspoons of oil in a skillet. Crackle the cumin and fry the curry leaves. Add the ginger-garlic paste and saute till the mixture gives out a good aroma. Add the onions and tinda and saute for a minute. Pour half a cup of water and cook with lid on. Add the chilli powder and turmeric powder and fry. Cube the boiled potatoes keeping the skin on. Add and saute till the flavours mix. Add salt to taste.
Yummy with lemon rice (the recipe is on its way) and chappathis.
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