Preparation Time: 10 min. Cooking Time: 25 min. Serves 4
Ingredients:
8 Red Potatoes Small Size
2 Tomatoes Medium Size
1 tbsp Tomato Puree
6 Big Cloves Garlic
½ cup Coriander Leaves Finely Chopped
¾ tsp Turmeric Powder
1½ tsp Chilli Powder
3 tsp Coriander-Cumin Powder (Dhana Jiru)
1 tbsp Jaggery (Gōr)
¾ tsp Salt
1 Weetabix Bar
3 tbsp Oil
1 Dry Red Chilli
1 tsp Mustard Seeds
¼ tsp Asafoetida (Hing)
Salt to taste
Method:
Make a fresh tomato puree with the tomatoes and the tomato puree.
Peel and wash the potatoes, make two criss-cross slits in them for the stuffing and set aside.
In a pestle and mortar, crush the garlic with salt, then add the turmeric powder, chilli powder, coriander-cumin powder, jaggery and salt.
Add the chopped coriander leaves and 1½ tbsp oil and crush a bit more to get a grainy consistency. Crash the Weetabix in the masala and mix well.
Fill the stuffing between the slit potatoes and set aside.
Heat the remaining oil in a pressure cooker and add the dry red chilli. Once hot, add the mustard seeds and asafoetida sauté for 30 seconds.
Then add the potatoes and cook them until halfway cooked.
Meanwhile, heat 1 tbsp oil in a small pan, add ¼ tsp mustard seed, and pour in the tomato puree; add ½ tsp turmeric powder, chilli powder, coriander-cumin powder, jaggery, and salt.
If you have the stuffing masala remaining, add it to the puree by adding ⅛ cups of water to the pestle and mortar, mixing it, and pouring it into the puree.
Bring it to a boil, then pour the puree into the potatoes, add about ½ to ¾ cup of water, mix well, and pressure cook for 1-2 whistles.
NB:
You can also make this in a microwave oven. Use a bowl, place the potatoes in it, pour in the puree, and cook as per the microwave instructions.
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