I would always request her to make this for me almost every day, as no one made it better than she did!
What a simple and absolutely gorgeous sabji. I would always have this with a sweet mango pickle and freshly made, hot rotis and ghee. What bliss!
The beauty of this dish is that for the kind of taste it has, it takes less than 10 minutes to make it!
A must try!
10 - 15 Minutes
25 - 30 Minutes
Kashmiri Red Chilli Powder
5 - 6 cloves
Peel and slice the garlic cloves.
Peel and quarter the potatoes. Cut them into thin slices and leave them in water.
Do not strain the potatoes out of the water and leave them to dry. Remove the potatoes out of the water and straight into the kadai. The sizzling oil (because of the water in the potatoes) gives it a whole different taste.
Cover and cook for 10 minutes.
The trick to this preparation is adding the moist potatoes to the hot oil, making them sizzle. So make sure you do that to enjoy the delicious taste of this simple vegetable.