- potato - 1/4 kg
- tomatoes - 2
- clove [lavangam] - 2
- ginger - 1/2 inch
- chinnamon stick [dhalchina chekka] - 1/2 inch
- cilantro springs
- grated dry coconut - 7 tsp
- salt as per taste
- white poppy seeds - 2 tsp
- garlic - 8
- onion - 3
- red chilli powder - 1 tsp
- oil - 5 tsp
Method of preparation -
- Peel and remove ends and finely chop onions
- Wash and chop tomatoes
- Boil and peel and cut into slices potatoes
- Peel and slice garlic and ginger
- Preheat the vessel and add kas kas /poppy seeds fry them for two mint's and remove from heat into a plate
- Heat oil 1 tsp in the same pan , when hot add all spices one by one [ clove ,dhalchina chekka ]saut'e for a few second's and take in the same plate
- Add 3 tsp of oil to the same pan , add chopped onions and saute till they turn to golden brown.
- In mortar / rolu smash clove and dhalchina chekka
- Grind fried poppy seeds into a fine paste , and add
- 3/4 of the fried onions , garlic ,ginger , little salt into a smooth paste with out adding water .
- Add this grounded masala to the left fried onions , saute till it is lightly brown ,thick and cooked well ,it will take 5 to 8 mint's on medium flame , keep stirring [in between lower the flame so that the base doesn't burnt]
- Add chilli powder ,salt[see and put salt as we added in masala] and chopped tomatoes stir so that it won't burnt ,saute for few seconds and add boiled and peeled potatoes and mix well for few more seconds on a medium flame .
- Add 1 glass of water , cook for10 mints by closing the lid on simmer flame ,stir in between cook till it forms like a gravy .
- finally add cilantro springs .
- Serve hot with roti or chepathi or poori
PS:Please leave a comment once you are done.
Thank You!
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