Thursday, February 28, 2008


250 G Small walnuts size potatoes
1/2 t red chilli powder
1/4 t turmeric powder
1/4 t garam masala powder
2 small size onion
1/4 cup channa dal
3- 4 t curd
1 /2 piece ginger
3-4 garlic cloves
1/2 t coriander seeds
1/4 t pepper corns
3-4 t fresh coconut
1/4 t cumin seeds
2 clove
2 green cardamom or 1 black cardamom
oil for frying
ghee 3 t
salt to taste
2 green chilli
Peel and prick potatoes all over with a fork and soak salt (1/2 t ,salt)water for half an hour.
Dry the potatoes in a clean dry cloth
Soak the channa dal in water.
Crush green cardamom and black cardamom to a fine powder.
Beat the curd and add the cardamom powder,mix well and keep aside.

Heat oil .deep fry the potatoes on medium heat till the potatoes brown on all side.

Roast coriander seeds,pappy seeds,coconut,cumin seeds,clove,pepper corns,.and grind to a paste

Chopped onion and grind with ginger and paste

Heat ghee .and fry onion ginger paste till brown. and add red chilli powder,turmeric powder,and ground masala paste and cook for few minutes.

Add the curd lightly and add little it at a time to the mixer until it cooked and all is used up.

Add fried potatoes cook for few minutes.stir.

Add the soak channa dal with water and about 1 -2 cup water keep it in slow fire cook for 10 - 15 minutes till the potatoes and channdal cooked,(if require add water or coconut milk)

The gravy get thick add chopped coriander leaves,green chilli and garam masala .

serve hot with roti or chappati.

serve with rice add 1/2 cup coconut milk simmer for few minutes,,

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