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Ingredients
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Small Potatoes in Gravy
Small Potatoes – ¼ Kg. - Boiled & skins removed;
Onion - 1 Big - should be minced finely & kept,
Curry Leaves (few),
Salt to Taste;
Tomatoes 3 Big chopped finely;
Whole Spices (cloves 4,Cinnamon 1 Med. Pc,
Cardamoms 3-4nos);
3-4 Tbspns Curd;
Chillie Pwd- ½ Tbspn;
Coriander Pwd – ¾ Tbspn;
Ginger Paste – ½ Tbspn;
Garlic Paste ¾ Tbspn.
Oil 4-5 Tbspns.
Grind to Paste:
1 Big Onion - should be sliced & fried nicely till brown & kept aside;
10-12 Cashew nuts,
1 ½ - 2 Tbspns Chopped Coriander Leaves;
¼ - ½ cup Coconut Scraping – Grind all this to a fine paste & keep ready.
For Garnishing: 1 tbspn Chopped Coriander leaves.
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Method
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In a vessel add 4-5 Tbspns Oil & fry the minced Onions, Whole Spices &
Curry Leaves, till Onions are brown add the Ginger & Garlic Paste & fry
on low flame till a good smell arises, now add the Chillie Pwd, Corriander
Pwd & fry for a few mins, add chopped Tomatoes & continue to fry for a few more mins. Till the oil comes to the surface, now add the ground Masala & mix nicely, Add Salt to taste, the Small Potatoes (that had been boiled & skin removed) Warm water – 2 Cups or as desired for the Gravy cover & let it cook for a while on low flame – when required thickness is achieved – remove from flame & stir in the beaten curd & stir gently -garnish with chopped Coriander Leaves & serve.
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Contributed
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Pearl Subramanian
pms2403@yahoo.com |
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