CHINTHA CHIGURU POTATO CURRY {for rice}

     Hai , friends  as this is  summer and  this is season for  some veggies  and also the most my favorite  item “ chintha chiguru vankaya fry “  For  holidays  when I went  to  A.P  I ate fully  this  chiguru  Items  and  now  I want  to share  the recipes  . Please check  this recipes and try  them . 

INGREDIENTS  –

Chintha chiguru {tamarind leaves} – 1 cup

Potato – 3

onion – 1 big

Dry coconut – 2 tsp

Salt as per

Red chilli powder – 2 1/2 tsp

FOR  SEASONING –

Oil – 3 tsp {in non stick pan}

Mustard seeds , urad dal , cumin seeds – 1 tsp

Chana dal – 3 tsp

PREPARATION  -

First remove the hard / thick stems  and dry stems and dirt from the leaves 

and clean the tamarind leaves in water .

Take of the leaves from the water and keep it aside.

Take a blender jar and add the dry coconut ,  chilli powder, salt and blend , 

and  finally  add tamarind leaves  and blend coresly .

Keep the paste aside.

Place a kadai and keep it on flame

When it gets heat add the required amount of oil, add all talimpu 

ingredients, fry this until the dal turns to golden color.

Add chopped onions and potato pieces together and add turmeric powder – ¼ 

tsp and fry them by closing the lid on high and medium flame.

When the potato gets cooked add grounded paste to the fried potato.

Saute’ well so that the tamarind paste should be coated well.

Fry this on low flame by continuously stirring for 10 mint’s.

Serve them hot by changing to serving bowl.

This can be served with hot rice and 

drop of ghee.