Potato is a favourite vegetable for most of us and may be some of us resist it for mythical health reasons. Potatoes are best to be had with skin on by baking or steaming or grilling while only deep frying them or spicing them up heavily can turn them terrible (for health). However, this tangy-flowy-dissolving subji with hot fulkas is just an irresistible combination.
1. Potatoes - ½ kg boiled and cubed
2. Onions chopped - 2
3. Garlic minced - 2 cloves
4. Ginger minced - 1" piece
5. Cumin seeds - 1/2 tsp
6. Green chillies - 2
7. Chilli powder - 1 tsp
8. Turmeric powder - 1/4 tsp
9. Coriander powder - 1 tsp
10. Tomatoes - 3
11. Oil as required
12. Salt to taste
13. Coriander to garnish
Step 1: Heat tawa; add cumin seeds, slit green chillies, and add onion, garlic, ginger and sauté well.
Step 2: Now add all the dry masala; put tomatoes and sauté till they are mushy
Step 3: Add potatoes and cook for 4 min with lid and then 4 min without lid.
Step 4: Pour enough water and add salt; mix and bring to boil until desired consistency is obtained
Step 5: Serve with hot with rotis.