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Monday, August 9, 2010

Bombay Potatoes

A simple dish which is great to have with some chappatis.

Potatoes (cut into small pieces) - 3-4
Onions -2
Green chilies - 2
Dried red chilies (cut into 1 inch lengths) - 2
Fresh coriander - 1 cup
Turmeric - 1 tsp
Curry leaves - 6-8
Asafoetida - 1/4 tsp
Cumin - 1/2 tsp
Mustard - 1/2 tsp
Fennel - 1/2 tsp
Salt to taste

Chop the onions and chilies finely, and coarsely chop the coriander leaves.
Boil the potatoes in water with a little salt and turmeric powder for 10-15 minutes. Once tender, mash them a little and set aside.
Heat oil in a frying pan and fry the curry leaves, onions, chilies, dried chilies, coriander and turmeric powder. Add asafoetida, cumin, mustard and fennel seeds. Stir until onions are soft.
Add the potatoes with a few drops of water. Add salt and cook over low heat for about 10 minutes, stirring well to ensure spices are well mixed.
Serve immediately with some warm chappatis.

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