INGREDIENTS
Garlic Potatoes
Servings - 2 - 3
INGREDIENTS
Oil - 50 milliliters
Mustard seeds - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Garlic - 1 tablespoon
Turmeric - 1/2 teaspoon
Potatoes - 760 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 1/2 tablespoons
Water - 220 milliliters
Dry mango powder - 1/2 teaspoon
PREPARATION
1. Heat 50 milliliters oil in a heavy skillet, add 1/2 teaspoon mustard seeds, 1/4 teaspoon asafoetida and stir well.
2. Add 1 tablespoon garlic, 1/2 teaspoon turmeric and saute for 2 - 3 minutes.
3. Then, add 760 grams potatoes and mix it well.
4. Add 1 teaspoon salt, 1 teaspoon red chili, 1 1/2 tablespoons coriander powder and mix it well.
5. Now, add 220 milliliters water and stir well.
6. Cover it with lid and cook for 15 minutes.
7. Add 1/2 teaspoon dry mango powder and mix it well.
8. Serve hot with roti.