Teekha Laal Batata

Ingredients 

• 4-5 large potatoes, boiled, peeled and cubed
• 6-8 Kashmiri red chillies
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons coriander seeds
• 1/4 teaspoon turmeric powder
• 1 teaspoon dry mango powder (amchur)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 4-5 curry leaves
• A pinch of asafoetida
• Salt to taste
• 1 tablespoon tamarind pulp
• A few fresh coriander leaves, finely chopped

Method

1. Dry roast Kashmiri red chillies, cumin seeds and coriander seeds for two to three minutes and grind to a coarse paste along with turmeric powder and amchur using very little water.
2. Heat oil in a kadai. Add mustard seeds and curry leaves and allow the seeds to crackle. Add asafoetida and ground masala along with half a cup of water and cook on low heat for two to three minutes or till oil surfaces on top.
3. Add potatoes and salt. Toss gently. Cover and cook on low heat for two minutes. Add tamarind pulp, stir gently and continue to cook for another five minutes.
4. Add fresh coriander leaves and serve hot with rotis or pav.

Nutrition Info