This is very easy dish to prepare, and best with parotta ans appam .
Ingridents
Ingridents
Potato
|
2
|
Onion
|
1(medium)
|
Tomato
|
½
|
Ginger-garlic
|
1 tsp(crushed)
|
Coconut milk
|
1 cup
|
Green chilli
|
4
|
Salt
|
As per taste
|
Garam masala
|
Pinch
|
Mustard seeds
|
1 tsp
|
Curry leaves
|
6
|
Coriander leaves
|
For garnish
|
Don’t add turmeric powder,it will change the colour.
Method:
Boil the potatoes with little salt and cut into cubes and keep aside.
Cut the onions and tomatoes and keep aside.
Take a kadai with a tsp of oil, add mustard seeds when splutters add onions ,sauté well.
After 2 mins add green chilli and ginger garlic add curry leaves and sauté for 2-3 mins,and add tomatoes add little salt.
Sauté till tomatoes becomes smashy and now add potatoes and mix it very well.
Add garam masala and mix it well,
Now add the coconut milk and mix it very well.keep the flame very low .
Afte 3-4 mins turn off the stove. Don’t allow the gravy to boil it will leave the flavor.
Garnish it with coriander leaves..
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