Ingredients:
1. Heat the oil in a preheated wok. When hot, lower the heat and add the cumin seeds, curry leaves, dried red chillies, onion, mustard and fenugreek seeds, fennel seeds, garlic and ginger. Stir-fry for about 1 minute, then add the onions and fry for 5 minutes or until the onions are golden brown.
2. Add the potatoes, coriander and fresh red and green chillies to the wok and mix well. Cover tightly with a lid. Cook over a very low heat for about 7 minutes or until the potatoes are tender.
3. Remove the lid and serve hot.
(Added carrots and green peas in my version)
3 tbsp corn oil
4 tsp white cumin seeds
3 curry leaves
1 tsp crushed dried red chillies
1/2 tsp mixed onion, mustard and fenugreek seeds
1/2 tsp fennel seeds
3 garlic cloves, thinly sliced
1/2 tsp shredded fresh root ginger
2 medium onions, sliced
6 new potatoes, sliced thinly
1 tbsp chopped fresh coriander
1 fresh red chilli, seeded and sliced
1 fresh green chilli, seeded and sliced
Method:
4 tsp white cumin seeds
3 curry leaves
1 tsp crushed dried red chillies
1/2 tsp mixed onion, mustard and fenugreek seeds
1/2 tsp fennel seeds
3 garlic cloves, thinly sliced
1/2 tsp shredded fresh root ginger
2 medium onions, sliced
6 new potatoes, sliced thinly
1 tbsp chopped fresh coriander
1 fresh red chilli, seeded and sliced
1 fresh green chilli, seeded and sliced
Method:
1. Heat the oil in a preheated wok. When hot, lower the heat and add the cumin seeds, curry leaves, dried red chillies, onion, mustard and fenugreek seeds, fennel seeds, garlic and ginger. Stir-fry for about 1 minute, then add the onions and fry for 5 minutes or until the onions are golden brown.
2. Add the potatoes, coriander and fresh red and green chillies to the wok and mix well. Cover tightly with a lid. Cook over a very low heat for about 7 minutes or until the potatoes are tender.
3. Remove the lid and serve hot.
(Added carrots and green peas in my version)
www.facebook.com/GoodieFoodies
No comments:
Post a Comment