Quick and Easy with flavors you don’t want to miss!
Urad daal and curry leaves are very prominent in South Indian preparation. The two ingredients add distinct aromas making any dish instantly tempting.
Cooking time - 15 min Prep time - 15 mins Ingredients - 3 large potatoes, washed; peeled and chopped 1 medium onion, finely chopped (I do it without onion) 1 tsp urad daal 1 tsp channa daal (optional) 1 tsp ginger, finely grated for tadka - 1 tsp mustard seeds 1 tsp cumin seed 1/4 tsp asafoetida powder 1/2 tsp turmeric powder 6-8 curry leaves, roughly chopped 5 dried red chillies, roughly chopped 3-4 tb poon oil 2 tsp salt or to taste shredded coconut and chopped cilantro for garnish
A frying pan works better than a deep pan or kadhai due to larger surface area.
Prepare tadka in a pan over medium flame. Add urad daal and chana daal to tadka. Let the daal turn golden brown. Next goes red chilies and finely chopped onion, ginger and turmeric powder. Sauteé the onion for another 7-8 minutes. It’s time for curry leaves, let them fry for a minute and then add chopped potatoes. Sprinkle some salt. Mix well and let it cook for 4-5 minutes with lid on. Remove the cover and let them cook further.
Garnish with fresh coconut and chopped coriander leaves.
The subji tastes better if potatoes become slightly crispy. Once potatoes become tender, remove the cover and let them cook further for a two – three minutes. This way potatoes don’t become soggy.