Indian Recipes
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Ingredients
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| 1 |
Potatoes, boiled & peeled |
4 |
| 2 |
Green chilies, finely chopped |
3 |
| 3 |
Lemon juice |
1 tablespoon |
| 4 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| 5 |
Sindhav salt |
to taste |
| 6 |
Cumin seeds |
1 teaspoon |
| 7 |
Asafetida |
2 pinches |
| 9 |
Oil or ghee (clarified butter) |
2 tablespoons |
| Method |
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Peel and cut the boiled potatoes into small cubes. Heat oil or ghee in a pan or kadahi over medium-high heat, add cumin seeds and let it splutter, now add asafetida, green chilies and stir. Add potatoes and salt, toss well to coat all over and fry for 5-7 minutes, until crispy. Turn off the heat, add lemon juice and chopped coriander, stir and serve.
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| Servings -2-3 |
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| Introduction
of the dish |
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Potatoes are the most widely used vegetable during vrat. You can make it in several different ways.
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| Served
With... |
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Any course |
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