Nutrition and extra info
Nutrition: Per serving (10)
Ingredients
Asafoetida
Ass-a-feh-te-dah/Ass-a-feh-tee-dah
This is a gum from a variety of giant fennel, which naturally has a horrid and offensive smell,…
Onion
un-yun
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Potato
po-tate-oh
The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…
Method
Heat the oil in a pan over a medium heat. Fry the mustard seeds, curry leaves and asafoetida until they begin to crackle, then add the onions. Cook for 3-4 mins until the onions are slightly golden.
Stir in the tomato purée along with the diluted sambar masala. Tip in the potatoes, 1¼ tsp of salt and mix well. Lightly crush the potatoes with a wooden spoon and cook for a further 3-4 mins. Taste for seasoning. Serve garnished with the coriander.
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