Thursday, 16 July 2009

Aloo sabzi for dosa

Potato: 500 gms / 3 medium size
Onion: 1 medium
Channa dal / Split bengal gram: 1 table spoon
Mustard seeds: 2 tea spoon
Curry leaves: 10-12 leaves
Garlic: 2 tea spoon
Green chili: 3-4
Turmeric: 2 tea spoon
Salt to taste
Oil: 1 table spoon
Asafoetida: pinch
Coriander for garnish

Soak channa dal for 2 hours.

Wash potato and cut them into small pieces. Lot of people will boil potato and remove skin and then cut them into cutes. I find it difficult to make nice cubes of boiled potatoes. I prefer to cut them with the skin on that gives extra fiber and make them more healthy.

Cut green chilies, garlic and onions and curry leaves.
Boil them till they are soft. Rinse excess water.
Heat pan and add 1-2 tbs of oil. Add soaked mustard seeds, asafoetida, curry leaves, garlic, soaked channa dal mix well. Now add onions. Stir till they are light golden.

Add turmeric powder, salt to taste and garam masala. Mix well. Now add boiled aloo. Mix well. Cover the lid and cook on low flame for 5 minutes. This will allow all flavours to go into potatoes.

Garnish with washed and finely chopped coriander.
Serve with dosa and chutney.

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