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Monday, 5 June 2017

Instant Potato Pickle

1 Medium sized potato,peeled and cut into small cubes
4 tsp oil
1 tsp mustard
3-4 methi/ fenugreek seeds
1 sprig of curry leaves
1/2 tsp turmeric pdr
2 -3 tsp red chilli pdr
1 tsp tamarind pulp
1sp hing/ asafoetida pdr
Salt to taste


  • Wash the potato cubes ,apply 1/2 tsp salt and keep aside for 20  mins
  • After 2 mins,squeese the potato and deep fry or shallow fry the potatoes till it becomes little crisp and cooked
  • In a pan heat oil,add mustard,once it starts to crackle,add curry leaves,hing,red chilli pdr,methi and fry for a second
  • add tamarind pulp.1/4 cup water ,fried potato cubes and salt 
  • Make it boil for 5 mins,serve with idli,dosa or rice and dal.
  • You can substitute potato with bittergourd / karela/ hagalkaayi.
  • You can store this in fridge for 5-6 days

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