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Friday, July 23, 2010

Spicy Potato Roast 2


2 White Potato (Boiled & Cubed)
1 long green chilli (cut lengthwise)
1tsp Ginger (minced)
1/2tsp Cumin seeds
1/2tsp Fennel seeds
1tsp Coriander seeds
1 pinch Fenugreek seeds
4-5 Curry leaves
1/2tsp ground Black pepper 
How to:
  • Coarsely ground the fennel seeds and coriander seeds.

  • Heat oil in a skillet, add cumin seeds, fenugreek seeds and the ground fennel-coriander seeds.

  • Then add ginger and saute for a min.

  • Now add the potatoes, mix well and saute for 5 mins.

  • When it starts browning, add salt followed by green chilli and curry leaves and saute for 4 mins.

  • Add ground pepper and check salt for taste and roast for another min.

Switch off and serve hot with sambar/dal rice.

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