Ingredients :

Large Potatoes : 2 no.

Mangoes : 2   – 3 Enough to give about 300 ml. Juice

Hot Green Chillies like Lavangi or Jalapeno or Habanero : 4 – 5 no.

Ginger : 1 inch cut into Julienne

Black Mustard Seeds : 1 Tsp.

Methi Dana or Fenugreek Seeds : 1/4 Tsp.

Curry Leaves :  4-5 no.

Whole Dried Red Chillies : 3-4 no.

Asafoetida or Hing : 1/4 Tsp.

Whole Wheat Flour : 1 Tbsp.

Salt and Sugar : To Taste

Ghee or Clarified Butter : 1 Tbsp.

Chopped Coriander Leaves : 1 Tbsp.

Method :

Peel and cut the potatoes into cubes or triangle shapes. Peel the mango and remove the pulp and puree it.

Cut the chillies in two pieces lengthwise. Make a paste of whole wheat flour and water.

In a shallow pan add ghee and heat over low heat. Add the potatoes to the ghee and saute till lightly browned. Remove and set aside.

Now add the mustard and fenugreek seeds and let them pop.

Now add the green chillies, ginger, hing, curry leaves and red chillies and saute and then add the potatoes.

Add the mango pulp and enough water to cook the potatoes. Add salt and sugar and cover and cook till the potatoes are cooked but firm.

Now add the flour paste and cook till the gravy thickens.  Garnish with chopped coriander leaves.

 

 

 

Advertisements