Ingredients:
Aaloo (Urulai Kilangu) : 250 gms
Garlic : 5 to 6 pods
Mustard Seeds : 1 teaspoon
Salt : Required amount.
Curry Leaves : 2 or 3 sticks (10 to 15 leaves)
Coriander Leaves : Little
Chilli Powder : 2 teaspoon (you can add or less according to your requirement)
Cooking Oil : 4 to 5 teaspoon
Pepper con : 1/4 teaspoon (optional)
Cooking Method:
Cut the aaloo and garlic into small pieces as shown in the above picture. You can soak the potato in water to avoid turning brownish. Once you are one with cutting now heat a pan with cooking oil. Once the oil is heated add mustard seeds and curry leaves and fry. Now add the garlic and then add potato to the pan. Don't forget to drain the water if not it will scatter everywhere as we put the potato in the oil. Mix the potato well with the oil. Now add Chilli powder and salt and mix it well. Cook in medium fire. Mostly close the pan and allow the water droplets on the lid get into the potato. This makes the potato more soft. Don't leave it closed for long as it might get stick at the bottom. You can mix the potato for few times. Now once your potato is cooked turn off the stove and ad coriander leaves to decorate on the top. Potato Masala is ready for serving.
Goes well with Rasam and Curd Rice. Few use it even for chappathi and few stuff with dosa as masala dosa.
Adding garlic will reduce the gastric problem because of potato. If you want you can add more garlic.
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