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Quick aloo curry
By : Uma Devi RamachandraCategory : Vegetables, South indian
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Heat oil, in a cooker (preferably) add mustard seeds, dals, jeera, & curry patta leaves
- Fry till the mustard seeds splutter
- Add ginger,onion & green chilli ,fry for 2min
- Add potato pieces, salt, haldi & 100ml of water
- Close the cooker & wait till 3 whistles
- On cooling, remove the lid & add besan mixed in 2tablesp of water
- Stir well & cook in sim for 1 minute stirring continuously, so that no lumps will form
- The curry becomes thick & saucy, sprinkle coriander leaves & remove from fire
- Serve with chapathi/poori/dosa
Ingredients:
250gms - potato, cut into 3/4 inch pieces
2 - onions medium, cut into small pieces
4 - green chilli, chopped fine
1 inch - ginger, chopped fine
curry leaves, small bunch
1tbsp - chopped coriander leaves
salt
haldi, big pinch
1/2tsp - mustard seeds
1/4tsp - jeera
1tsp - urad dal
2tsp - channa dal
1tbsp - besan
2tsp - oil
250gms - potato, cut into 3/4 inch pieces
2 - onions medium, cut into small pieces
4 - green chilli, chopped fine
1 inch - ginger, chopped fine
curry leaves, small bunch
1tbsp - chopped coriander leaves
salt
haldi, big pinch
1/2tsp - mustard seeds
1/4tsp - jeera
1tsp - urad dal
2tsp - channa dal
1tbsp - besan
2tsp - oil
RECIPES BY UMA DEVI RAMACHANDRA
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