Updated: Mar 9
Preparation Time: 10 min. Cooking Time: 25 min. Serves 4
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
¾ tsp Salt
1 Weetabix Bar
3 tbsp Oil
1 Dry Red Chilli
1 tsp Mustard Seeds
¼ tsp Asafoetida (Hing)
Salt to taste
Blend the tomatoes and the tomato puree into a fresh tomato puree and keep aside.
Peel and wash the potatoes, make two criss-cross slits in them for the stuffing and keep 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, 1½ tbsp oil and crush bit more to get a grainy consistency, crush the weetabix in the masala and mix well. Now fill the stuffing between the slit potatoes and keep aside.
Heat the remaining oil over medium flame 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 in a small pan heat 1 tbsp oil and add ¼ tsp mustard seed and pour the tomato puree, add all ½ tsp of turmeric powder, chilli powder, coriander-cumin powder, jaggery and salt.
If you have the stuffing masala remaining, do add that in the puree by adding water to the pestle and mortar, mix and pour it in the puree.
Bring it to boil, then pour into the potatoes, add about ½ to ¾ cup of water, mix well and pressure cook for 1-2 whistles.