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Ingredients:
2 large potatoes, scrubbed clean
1/2 tsp. ginger grated or paste
4-5 green chillies finely chopped
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
1/2 tsp. each cumin and mustard seeds
1/4 tsp. Turmeric powder
1 tsp. Lemon juice
salt to taste
1 tbsp. Olive oil
Method:
-
Chopped potatoes (with skins) into pieces.
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Boil in salted water, covered, till they are tender.
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Drain and keep aside.
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Heat oil in pan, add seeds allow to splutter.
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Add ginger, curry leaves and
chillies.
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Stir for a moment, add potatoes, cook for 3-4minutes.
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Now add salt, turmeric, lemon juice, and stir.
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Simmer for 2 minutes. Garnish with coriander leaves.
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Serve hot with puris, parathas, or bread.
Making time: 15 minutes (excluding boiling time)
Makes: 2 servings
Shelflife: Best fresh
Note:
To make slightly gravy potatoes, add 1/2 cup water in which 1 tbsp. wheat
flour has been mixed, before adding the coriander. Simmer till the gravy
gets slightly thick.
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Year 2 Volume 3
Jan 2003
Contents
Prayer
SaiRam:
Editorial
Sai Speaks
Saint of Shirdi:
ManiSahukar
Bombay
Srinivasan's Page
Sai Answers
Sai in Dreams:
Saibanisa
Sai
Avathar:
Dr.M.Nagaraju
Shirdi Fruits:
SaiExperience
Unskinned
Potatoes:
Satvic Cuisine
The Glory of Sai
Avathar:
Saipremi
Fiber
in Food:
Health
Ruby
Lingam:
Ramdas
Awale
Sathya
Sai EHV:
Hema
Satagopan
Shirdi
to Parthi:
Book
Review
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