Miss Alone
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Ingredients
Potatoes boiled and peeled 4
Split skinless black gram (dhuli urad dal) 1 tablespoon + 1 teaspoon
Coriander seeds 1 tablespoon
Fennel seeds 1 tablespoon
Black peppercorns 5-7
Dried round red chillies 8-10
Oil 3 tablespoons
Onion sliced1 medium
Salt to taste
Turmeric powder 1/2 teaspoon
For Tempering
Mustard seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Curry leaves 18-20
Red chilli powder 1/2 teaspoon
Method
Step 1
Dry roast coriander seeds, fennel seeds, 1 tbsp split black grams, black peppercorns and round red chillies in a small non-stick pan till fragrant. Remove from heat, cool down to room temperature and grind to a fine powder.
Step 2
Heat 2 tbsps oil in another non-stick pan, add onion and sauté till it turns translucent.
Step 3
Cut potatoes into big cubes and add to the pan. Add salt, turmeric powder and ½ cup water and mix well. Add 1 tbsp ground powder and mix well. Store the remaining ground powder in an airtight container to use later. Cook for 3-4 minutes.
Step 4
For tempering, heat remaining oil in the small non-stick pan, add 1 tsp split black gram, mustard seeds, asafoetida and curry leaves and let the seeds splutter. Add red chilli powder and mix well.
Step 5
Add the tempering to the potatoes and mix well. Cook for a couple of minutes.
Step 6
Transfer into a serving bowl and serve immediately.
