Dry Potato Subzi

This is the other recipe from my lunch menu, (the vegetable recipe).  I did say that I would be putting up the recipes soon, but since I had been travelling I just couldn’t keep up to my word.  So without further delay here is the recipe.

 

 

Serves: 4

Preparation time: 25 minutes (including pressure cooking potatoes)

Cooking time: 10 minutes

 

INGREDIENTS:

Potatoes	5-6 medium
Oil	3 tbsp
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Curry leaves	1 sprig (8-10)
Asafoetida	½ tsp
Turmeric powder	½ tsp
Green chillies	2 slit into two
Salt	1 tsp or as per preference
Coriander leaves	A little finely chopped
Lemon juice	1 tbsp

 

 

 METHOD:

1.      Wash the potatoes well and boil them in a pressure cooker for 6 whistles.  They should be quite soft when cut.

2.      Peel them and cut them into small cubes.  About 1 inch in size.

3.      In a wok (kadai) pour 3 tbsp of oil and let it come to a heating point.  Once it is hot add mustard seeds and cumin seeds.  Let them splutter.

4.      Add the asafoetida, turmeric powder, curry leaves and slit green chillies. Saute this for half a minute and add the potatoes and mix well.  So as to coat all the potatoes.

5.      Add salt, lemon juice and mix well again.  Garnish with coriander leaves.  Serve hot.

 

NOTES:

1.      You can use either sunflower oil or coconut oil.  Adding coconut oil renders a wonderful flavour. 

2.      All this should be done on low flame.

3.      Adjust the lemon juice according to your taste.
Will update picture very soon.  You can find a glimpse of it, on the lunch menu though.