Heat oil in a wok.
Add all the seeds, curry leaves, whole red chilies, chopped ginger and garlic, fry for 1 minute.
Add sliced onion and fry for 5 minutes.
Now add sliced potatoes, green and red chilies and 1 cup water.
Now cover and cook for 15 minutes till potato are cooked.
Serve and garnish with coriander leaves.
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I had numerous roasted potatoes left over after a weekend of grilled food. Although they were covered with foil, the smoky flavor from the wood fire was in them and I couldn't decide what to use them for. They were super fantastic in this recipe! The smokiness was heavenly with the spices. Since they were already fully cooked I used my judgement and adjusted liquids to achieve the correct consistency. If I had more than two thumbs they would all be up.
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