Ing.- Potatoes 500 gms Coconut grated 1/2 peanuts roasted 1 tbsp green chilies 8
ginger 1" curds 1/2 cup salt 2 tbsp sugar 1 tsp fresh coriander leaves oil 2 tsp
Method- Boil, peel & cut potatoes into cubes. Chop ginger & green chilies. Grate the coconut & grind to a paste. Coarsely crush the peanuts. In a pan heat oil, add mustard seeds, once it splutters, add ginger & green chilies fry well. Add the potato cubes, salt & fry lightly. Add the coconut paste & 3 cups of water, bring to a boil. To the boiling curry add curds & gently simmer for few minutes. Garnish with fresh coriander leaves. Serve with rice/ rotis/ paranthas.
ginger 1" curds 1/2 cup salt 2 tbsp sugar 1 tsp fresh coriander leaves oil 2 tsp
Method- Boil, peel & cut potatoes into cubes. Chop ginger & green chilies. Grate the coconut & grind to a paste. Coarsely crush the peanuts. In a pan heat oil, add mustard seeds, once it splutters, add ginger & green chilies fry well. Add the potato cubes, salt & fry lightly. Add the coconut paste & 3 cups of water, bring to a boil. To the boiling curry add curds & gently simmer for few minutes. Garnish with fresh coriander leaves. Serve with rice/ rotis/ paranthas.
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