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| Main ingredients | Potatoes, Green chillies, Fresh coriander leaves, Scraped fresh coconut, Coconut oil, Mustard seeds, Asafoetida, Curry leaves, Dried red chillies |
| Cuisine | Goan |
| Course | Main course vegetarian |
| Prep time | 25-30 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 medium potatoes, boiled, peeled and mashed
- 2-3 green chillies, broken into pieces
- 2-3 tablespoons chopped fresh coriander leaves
- ¼ cup scraped fresh coconut
- Salt to taste
- Tempering
- 3 tablespoons coconut oil
- ¾ teaspoon mustard seeds
- ¼ teaspoon asafoetida (hing)
- 10-15 curry leaves
- 3-4 dried red chillies, broken
Method
- Heat a non-stick pan, add potatoes, 3 cups water, green chillies, coriander leaves and coconut, mix well and cook for 4-5 minutes.
- Heat coconut oil in a small non-stick pan, add mustard seeds and once they start to splutter, add asafoetida, curry leaves and dried red chillies and mix well.
- Add this tempering to potato mixture and mix well. Add salt and mix well and cook for 1-2 minutes.
- Transfer into a serving bowl and serve hot.
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