INGREDIENTS: Potatoes, Tomatoes, Dhaniya powder, Red chilly powder, Elachi (cardamom), Lavangam (cloves), Dry coconut, Poppy seeds (gasagasalu), Onions, Turmeric powder, Curry leaves, Ginger garlic paste, Coriander, Salt, Oil, Biriyani leaf, Jeera (cumin seeds), Mustard seeds (avalu), Ground nuts


PREPARATION:
  • Boil potatoes, peel of the outer layer, cut them into pieces
  • Place kadai on stove, heat 3-4 spoons of oil
  • Add mustard seeds, cumin seeds, cut onions and fry
  • Add ginger garlic paste, tomatoes, salt, turmeric powder, red chilly powder and saute well
  • Take a mixy jar, grind well dry coconut, ground nuts, gasagasalu, 1 lavangam, yallaki, dalchina chekka using little water as an paste
  • Add this paste in to the kadai and boil it for few minutes
  • Now add cut boiled potatoes and mix well and close the lid for 5 minutes
  • Finally add coriander and little lemon (if interested)
  • Serves good with parotas, chapathis,rotis ...

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