This potato curry is normally prepared during winter season and specially during hyacinth beans season. We enjoy this as a side dish for dhal rice, rasam rice, curd rice and chapathi.
Recipe video on Youtube English
Ingredients:
To Cook Hyacinth Beans:
1 Cup Hyacinth Beans
1/4 Tsp Turmeric Powder
1/4 Tsp Chilly Powder
1/2 Tsp Salt
1 Cup Water
Potato Curry:
2 Potatoes
1/4 Tsp Cumin Seeds
1/4 Tsp Asafoetida
1/2 Roughly Chopped Onions
2 Sprigs Curry Leaves
1 Tbsp Crushed Ginger and Garlic Paste
2 Green Chilies
1/4 Tsp Turmeric Powder
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 Tbsp Garam Masala
1/2 Tbsp Coarse Salt
1 Tbsp Tamarind Pulp
1 Cup Water
2 Tbsp Oil
Prep:
Peel, Wash and reserve hyacinth beans.
Peel, wash and roughly chop onions.
Remove stems, wash and slit the green chilies and reserve.
Wash and reserve curry leaves.
Peel, wash and cube the potatoes and reserve in a bowl of water.
Peel, wash and crush equal amounts of ginger and garlic and reserve.
Separate, wash and finely chop coriander and reserve.
Soak a small marble size tamarind in luke warm water and reserve.
Cook Hyacinth Beans:
Boil water in saucepan on high flame.
Add cleaned hyacinth beans, turmeric powder, chilly powder and salt stir once, cover and cook the beans till tender and soft on medium flame.
Once the beans have cooked remove from flame and reserve.
Method:
Heat oil in a wok and add cumin seeds allow it to splutter.
Add chopped onions, curry leaves, crushed ginger and garlic and chilies fry till onion turn transparent.
Add the cubed potatoes and fry for a minute.
Add turmeric powder, chilly powder, coriander powder and garam masala and fry the potatoes for a minute.
Add water stir once, cover and cook the potatoes till almost cooked on medium flame.
Add cooked hyacinth beans to the potatoes and stir well. Place on high flame and fry the potatoes till well done.
Garnish with coriander stir once and serve hot. Enjoy this potato fry with roti, curd rice or rasam rice.
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