INGREDIENTS
Potatoes--4 large
Peanuts--1/4 cup
Green chillies--3
Ginger--1 inch piece
Fresh coriander leaves--a few sprigs
Ghee--2 tablespoons
Cumin seeds--1 teaspoon
Sugar--1 teaspoon
Salt--to taste
Lemon juice--1 tablespoon
METHOD
Wash and boil potatoes in sufficient water till done. Cool, peel and cut into half inch sized cubes. Dry roast peanuts with skin. Allow to cool, remove skin and crush. Remove stem and wash green chilli. Peel, wash and roughly chop ginger. Combine green chillies and ginger and grind to a coarse paste. Clean, wash and finely chop coriander leaves. Heat ghee in a kadai, add cumin seeds. When they change colour add the green chilli-ginger paste and fry for a minute. Reduce heat, add potatoes, crushed peanuts, sugar and salt and mix well. Sprinkle two tablespoons of water, cover and cook on low heat for two minutes. Stir in the lemon juice, mix well and serve hot garnished with chopped coriander leaves.
Potatoes--4 large
Peanuts--1/4 cup
Green chillies--3
Ginger--1 inch piece
Fresh coriander leaves--a few sprigs
Ghee--2 tablespoons
Cumin seeds--1 teaspoon
Sugar--1 teaspoon
Salt--to taste
Lemon juice--1 tablespoon
METHOD
Wash and boil potatoes in sufficient water till done. Cool, peel and cut into half inch sized cubes. Dry roast peanuts with skin. Allow to cool, remove skin and crush. Remove stem and wash green chilli. Peel, wash and roughly chop ginger. Combine green chillies and ginger and grind to a coarse paste. Clean, wash and finely chop coriander leaves. Heat ghee in a kadai, add cumin seeds. When they change colour add the green chilli-ginger paste and fry for a minute. Reduce heat, add potatoes, crushed peanuts, sugar and salt and mix well. Sprinkle two tablespoons of water, cover and cook on low heat for two minutes. Stir in the lemon juice, mix well and serve hot garnished with chopped coriander leaves.
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