Yes our very own potato but in a different way. And its my own way quick, easy yet yummy.
It’s spicy but I didn’t use normal spices like cumin, coriander, etc. And didn’t use onion and garlic too.
Sometimes we love the usual vegetables in different taste.
Potatoes – 4-5 medium
Tomato – 1 large
Green chilli – 2-3 or as your spice tolerance
Grated coconut – 2-3 tsp
Mustard powder – 2 tsp
Panch phoran -( a mix of fenugreek seed, nigella seed, cumin seed, mustard seed and fennel seed in iqual part.but I prefer to use smaller proportion of fenugreek seeds because of it’s mildly bitter taste) – 1 tsp
Dry red chilli – 1
Turmeric powder – 1/2 tsp
Kashmiri red chilli powder – 1 tbsp
Coriander leaves – 2 tbsp chopped
Oil – 2 tbsp
Salt to taste
Soak mustard powder in little water.
Make a paste of tomato, green chilli and grated coconut. You can add small piece of ginger too ( I didn’t ).
Peel off the potatoes and cut them into cubes.
Heat oil in a pan.Add panch phoran. Let it crackle, add dry red chilli.
Then add the washed and drained potatoes.Fry on medium flame till it turns light golden brown and little soft. Add salt and turmeric powder while frying.
Now add the paste, soaked mustard powder and red chilli powder.
Fry well. Add water and cover the pan. Cook for some time till potatoes completely done. Don’t dried up. We need thick gravy in it.
Add chopped coriander leaves. Stir well.
I ‘ve added 1/2 tsp mustard oil because I like it’s raw taste. But you can omit it.
Its ready. garnish with slit green chilli, chopped coriander leaves and grated coconut.
Serve hot with poori, paratha, naan or enjoy it with simple crisp butter toast.