During my college days, I did go for 2 foreign language classes, and in the free time in between, I would go and spend an hour at one of my aunt's place, whose house was close to my classes.
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!
Bon Appétit
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!
Bon Appétit
PREP TIME TOTAL TIME SERVINGS | 10 - 15 Minutes 25 - 30 Minutes 4 portions |
INGREDIENTS Potatoes Oil Cumin Seeds Garlic Kashmiri Red Chilli Powder Turmeric Powder Salt | QUANTITY 500 gms 2 tbsp 1 tsp 5 - 6 cloves 2 tbsp 1/4 tsp to taste |
RECIPE
Peel and slice the garlic cloves.
Peel and quarter the potatoes. Cut them into thin slices and leave them in water.
Peel and slice the garlic cloves.
Peel and quarter the potatoes. Cut them into thin slices and leave them in water.
Heat oil in a kadai and ad the cumin seeds. Allow them to cook for about 30 seconds. Add the sliced garlic and cook for a minute or so till the garlic slices are slightly browned.
Once the garlic is cooked, add hing to it. Turn the flame to the lowest and add the red chilli powder. Do not leave it on the flame for more than 30 seconds as it burns very easily.
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.
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.
Adjust the salt, and stir the potatoes well, making sure they are well coated with the masala.
Cover and cook for 10 minutes.
Cover and cook for 10 minutes.
P.S. tastes absolutely gorgeous with simple varan bhaat.
MY NOTES
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.