Dry aloo Sabji, Maharashtrian style

  • 6 medium sized potatoes, boiled
  • 2 small onions, chopped finely
  • 1 green chill, chopped finely
  • 1 inch ginger, sliced thinly
  • 2 teaspoon urad dal
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon jeera
  • Pinch of hing
  • Salt to taste
  • 1/2 teaspoon red chilli powder
  • 4-5 Curry Leaves
  • 2-3 tablespoon oil
  • 1/2 teaspoon haldi
Recipe Preparation:
  1. Cut the boiled potatoes in small pieces.
  2. In a thick bottom pan, heat the oil on slow flame.
  3. Put in the mustard seeds, jeera, urad dal. Let the dal turn light brown and the rai to splutter.
  4. Add the onions and sauté till translucent.
  5. Add the ginger, curry leaves, haldi, red chilli powder, green chillies and salt. Mix it up.
  6. Add the potatoes. Mix it and cover with a lid to cook for about 10 minutes.
  7. Garnish with finely chopped green coriander leaves.
  8. Serve with pooris, dosa, rotis etc.
By Anju Bhagnari(contest entry)  

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