Updated: Mar 9
Preparation Time: 5 min. Cooking Time: 20 min. Serves 4
5 Red Potatoes Medium Size 2 Tomatoes Medium Size 1½ tbsp Tomato Puree 1 tbsp Ginger Paste 2 tbsp Oil 1 Dry Red Chilli 1 tsp Mustard Seeds ¼ tsp Asafoetida (Hing) ¾ tsp Turmeric Powder 1½ tsp Chilli Powder 1½ tbsp Coriander-Cumin Powder (Dhana Jiru) ¼ tsp Jaggery Salt to taste
With a sharp knife, score the tomatoes on four sides, cut just enough to pierce through the skin. Boil the kettle and blanch the tomatoes in for a minute or so, peel the skin off and blend into a fresh puree and keep aside.
Peel and cut the potatoes into 2½ cm cubes, wash and drain.
Heat oil over medium flame in a pan and add the dry red chilli, once hot add the mustard seeds and asafoetida, sauté for 30 seconds. Then add the potatoes, turmeric powder and salt, cook the potatoes for 5 minutes stirring occasionally.
Add the chilli powder, coriander-cumin powder and cook further 2 minutes covering with the lid. Now mix well, add the fresh tomato puree, ginger paste, tomato puree, jaggery and 1½ cup of water.
Mix well, bring to a boil then simmer over a low heat covering with the lid occasionally stirring till the potatoes are cooked.