Potatoes are the most commonly available vegetables in any country or region .They are starchy, hardy and filling which compliments any dish be it vegetarian or a non vegetarian dish potatoes can just dwell well and give the dish a whole new taste and texture.
While I was digging out some information about our very own potato , was surprised to know that this vegetable has a quiet a bit of history to its credit that too an interesting one.!!!
Now I got this recipe from a very close friend of mine who we were visiting after 5 long years they had recently moved back to Seattle from India.This recipe reminds me so much of her and the good times we have had for the past few years together. The day she made this was a perfect puri bhajji kind of a Seattle day , the weather was kind of still cold although it was May , it kept raining intermittently and we all had so much to catching up with to do when they had left US 5 years back both our kiddos were just a few months old although we kept in touch all this while it felt great to be back together .
Here to great friends and good times with them !!
What u need for the recipe :
Potatoes- 3 peeled and cut cub size
Onion- 1 chopped fine
green chillies- 3-4 chopped
ginger garlic - 1 tbsp finely chopped
salt to taste
tumeric pwd- 1 teaspoon
cilantro- 1/2 bunch chopped
dried meethi leaves- 1 teaspoon
jeera - 1 teaspoon
dried coconut flakes- 1 tbsp
Heat a non stick pan add oil after a few minutes add jeera and dried meethi leaves these have very distinct and strong flavor it gives the dish a very authentic flavor too fry it till it gets lightly toasted, then saute the onions then goes in the ginger garlic paste which needs to be cooked till the raw taste is gone .
Add the potatoes ,salt and turmeric set the flame on medium low and let this cook for about 15 mins check in between so that the potatoes do not get stuck at the bottom of the pan.
Last is the finisihing touches add the chopped chillies and then after about 5-10mins when the potatoes are fully cooked add the cilantro leaves and the coconut flakes let them toast a little . The coconut flakes toasted gives this dish a very nutty flavor which perfectly compliments dal rice or hot fluffy puris too !