Oct 14, 2011


Aloo/Uralakanzangu/Potato - 3
Cauliflower/Phool Gobi - 1 medium
Tamatar/Thakalli/Tomato -2
Onions - 2
Green chilly -1
Capsicum - 1
Turmeric powder - 1tbs
Kashmiri chilly powder - 1 tbs
Jeera powder - 1/2tbs
Amchoor/Dry mango powder - 1/2tbs
Garam Masala - 1tbs
Coriander leaves - to garnish
Oil - 2tbs
Water - 6 cups

1.  Peel the skin of the poatoes and cut them into 6 big chunks and boil them seperately in water.
2. Cut the florets of cauliflower and boil them till they are half cooked.
3. Finely dice the onions, green chillies, capsicum, toamtoes.
4. In a pan add oil splutter jeera and add onions and green chillies.
5. Saute them till they turn transparent and add capsicum,tomatoes.
6. Saute them again add the dry masalas and mix well.
7. Add salt and mix well. Sprinkle water and add the potatoes.
8. Make sure that the gravy wraps around the potatoes and then add the cauliflower.
9. Do not stir often as cauliflower tends to get mashed.
10. Keep dry frying till they are down.
11. Add green coriander and serve with chapattis, rasam rice or white rice.

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