I came to Nashville on 17th March. A couple days later I went grocery shopping and purchased 3 potatoes. So far I’ve eaten only 1.5. That’s how *less* I like potato (aloo in Hindi). But I was pleasantly surprized by how this subzi turned out.
The recipe is pretty simple, too. You’ll need:
– 1 potato – 2 tsp oil – Mustard and cumin seeds, coriander powder – 1/4 tsp each – Asafoetida – 1 pinch – Turmeric powder – 1 pinch – Red chilly powder to taste – Salt to taste
To prepare:
РDe-skin and chop potato into thin bite size pieces. Immerse in water and keep aside. РIn a pan heat oil. РWhen the oil is hot, add mustard seeds, cumin seeds and asafoetida. РWhen these start spluttering add chopped potato pieces. РSaut̩ well. РAdd salt, red chilly powder and coriander powder. Mix well and cover. РStir occasionally and allow it to cook till done.
Enjoy with parantha or any kind of bread. Also great as a side to rice-curry combo.
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