A very famous vegetable enjoyed in every Maharashtrian household and
served along with hot chapatis/rotis (Indian bread). It's hassle free
and ready in just few minutes.
Ingredients: Serves ( approx 2 )
Ingredients: Serves ( approx 2 )
4 medium sized potatoes
4 tbsp sunflower oil
1 tsp Turmeric powder
1 tsp mustard seeds
1/2 tsp Asafoetida (Hing)
1 tsp Red Chiili Powder
Coriander leaves chopped (garnishing)
Method:
Peel the potatoes and cut them into small quarter thin slices (not circular or thick cubes). The term 'kacharya' denotes thin slices and hence this is an important step in preparation of the vegetable.
Put oil in a pan/kadhai/wok add mustard seeds. When the seeds start to pop add turmeric powder, asafoetida and potatoes thins. Now add red chilli powder, salt to taste and stir fry till golden brown. Once done remove from the heat and transfer it on a tissue paper to drip off the extra oil.
Transfer the vegetable in a bowl/vessel and garnish with chopped coriander.
Tip
*Do not cover the pan with the lid as the steam will make the vegetable soggy and lose it crispiness.
** Asafoetida is an important spice in preparation of this vegetable. It has not only a smooth flavor but also acts as a good digestive.
4 tbsp sunflower oil
1 tsp Turmeric powder
1 tsp mustard seeds
1/2 tsp Asafoetida (Hing)
1 tsp Red Chiili Powder
Coriander leaves chopped (garnishing)
Method:
Peel the potatoes and cut them into small quarter thin slices (not circular or thick cubes). The term 'kacharya' denotes thin slices and hence this is an important step in preparation of the vegetable.
Put oil in a pan/kadhai/wok add mustard seeds. When the seeds start to pop add turmeric powder, asafoetida and potatoes thins. Now add red chilli powder, salt to taste and stir fry till golden brown. Once done remove from the heat and transfer it on a tissue paper to drip off the extra oil.
Transfer the vegetable in a bowl/vessel and garnish with chopped coriander.
Tip
*Do not cover the pan with the lid as the steam will make the vegetable soggy and lose it crispiness.
** Asafoetida is an important spice in preparation of this vegetable. It has not only a smooth flavor but also acts as a good digestive.
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