Tikha Batata

Ingredients 

• 5 large potatoes boiled, peeled and cut into 1 inch cubes
• 6-8 Kashmiri red chillies
• 1/2 tablespoon cumin seeds
• 1/2 tablespoon coriander seeds
• 1/4 teaspoon turmeric powder
• 1 teaspoon dried mango powder
• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 4-5 curry leaves
• A  pinch of asafoetida
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves 
• 1 tablespoon lemon juice
• 2 tablespoons green chutney
• 2 tablespoons tamarind chutney

Method

1. Dry-roast the Kashmiri chillies, cumin seeds and coriander seeds for two to three minutes; grind to a coarse paste along with the turmeric powder, dried mango powder and very little water.
2. Heat the oil in a kadai; add the mustard seeds and when they crackle, add the curry leaves. Add the asafoetida and ground masala along with half a cup of water and cook over low heat for two to three minutes, or till the oil separates.
3. Add the potatoes and salt, toss gently, cover and cook over low heat for two minutes. Stir in the coriander leaves and lemon juice and transfer to a serving bowl. Drizzle green chutney and tamarind chutney over the top and serve hot with rotis or pav.

Nutrition Info