Kids Corner

Cuisine

Sarson ke Aaloo

by PUSHPESH PANT

 

 

INGREDIENTS

Potatoes (boiled and peeled) 200 g

Tomatoes (medium, chopped fine) 2

Mustard paste (bottled kasundhi) 2 tbsp

Black mustard seeds 1 tsp

Coriander powder 1 tsp

Red chilli powder ½ tsp

Curds (whisked) ¼ cup

Sugar (optional) 1 tsp

Mustard oil 4 tbsp

Salt to taste

 

Method
Cut the potatoes into eight pieces. Heat the oil in a karrahi. When it reaches smoking point, add mustard seeds. When the seeds begin to crackle, add tomatoes, along with the salt, chilli and coriander powder. Add potatoes after a minute. Mix well and cook for a minute sprinkling little water, if required. Add mustard paste. Reduce flame and slowly stir in the curds. Raise heat and add BD cup of hot water. Cook on low medium heat for a couple of minutes. Remove and eat with rice or roti at room temperature.

 

[Courtesy: Tribune]

June 16, 2011

Conversation about this article

1: Gagan (India), June 16, 2011, 10:09 AM.

It looks very tasty.

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