Sunday, March 21, 2010

Quick Potato Vegetable - North Gujarat Style.


1/2 kg Potatoes
2-3 medium hot green chillies
2-3 medium size garlic cloves
medium size piece of ginger

1/4 tspn dry ground coarse fenugreek
1/4 tspn mustard
1/4 tspn jeera/cummin seeds (whole)
2 pinches asafoetida
2-3 pinches turmeric powder
1 tspn dhania jeera (dry coriander & cummin powder)
2 tblspns cooking oil (groundnut oil tastes better)

Salt to taste.
Non-stick pan with a lid. Wooden spatula/flat ladle (the one used for making omlets and pancakes.

Wash, wipe and mash/chop fine the green chillies. Peel and mash the ginger and garlic. Wash and peel the potatoes. Cut them in 4 quarters then slice the quarters in 1/4" pieces. Wash these once if you'd like to (I don't).

Heat 1 tblspn oil in the pan over low heat, put the mustard. Hold the lid over the pan whilst the mustard is splattering. Drop the jeera/cummin seeds and asafoetida powder as soon as the mustard stops splattering. Immediately drop in the chopped/ mashed green chillies and garlic, and fry it for about 20 seconds. Then drop in the chopped potatoes, ginger, turmeric powder, fenugreek + dhania jeera powder. Mix well over low heat. Add the 2nd tblspn oil if necessary and give a little stir. (You may sprinkle a little water, but not a lot). Let the vegetable cook for at least 5 minutes on low heat. Check once through the cooking. Take the pan off the hob as soon as it's done.

Remember, trying to cook it on high will burn the veg and it may even turn mushy. Cooking it on low heat without stirring anymore will leave the potatoes nice and slightly crispy.

Serves 3-4.

Full of carbohydrate. Can either be eaten with bread, naans or chapaatis; and pickle of your choice. It can also be eaten with rice and yoghurt or yoghurt kadhi (see recipe/post for kadhi).

PS: Do not put too much turmeric or dhania jeera powder. The veg will go bitter and lose taste.


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