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| Main Ingredients | Baby Potatoes, Curry Leaves |
| Cuisine | Maharashtrian |
| Course | Main Course Vegetarian |
| Prep Time | 16-20 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Ekadashi Jeera Aloo
- 500 grams Baby Potatoes parbioled and peeled
- Curry Leaves
- 1 teaspoon Cumin seeds
- 4 tablespoons Oil
- 15-18 Curry leaves
- 2 Green chillies slit
- to taste Rock salt (sendha namak)
- 1 1/2 teaspoon Sugar
- 2 tablespoons Lemon juice
- 2 teaspoons Fresh coriander leaves chopped
- 3 teaspoons Fresh coconut grated
Method
- Heat the oil in a kadai; add the cumin seeds, curry leaves and green chillies and sauté till they begin to change colour.
- Add the potatoes and rock salt and sauté over medium heat for two minutes.
- Cover and cook over low heat till the potatoes are completely done and well browned.
- Add the sugar, lemon juice, coriander leaves and coconut.
- Toss well to mix.
Serve hot.
Nutrition Info
| Calories | 1157 |
| Carbohydrates | 127.7 |
| Protein | 9.9 |
| Fat | 67.8 |
| Other Fiber | Fiber- 12gm |
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