Well i keep up my promise. Blog is active again after a short break. My vacation was too good and actually i came back some days before. Due to laziness i postponed posting recipes and yeah now Shyama's Tastes is back :)
Today's recipe suits well for chapathi and poori which is baaji. It is some what similar to Subji that i posted already but here with one main ingredient which is potato. The recipe is from my cousin Sreevidhya. Thanks mams and sree:)
Ingredients:
| Potato | 3(medium) |
| Green Chilly | 5(medium,chopped) |
| Garlic | 2 gloves(crushed) |
| Turmeric powder | 1/2 tspoon |
| Salt | to taste |
| Oil | 2 tspoon |
| Dry red chilly | 2 |
| Curry leaves | 1 sprig |
| Mustard | 1/2 tspoon |
Preparation:
(1) Peel the skin of potato. Keep it in pressure cooker with a pinch of salt and water. Cook it for 5 whistles. Once pressure is released chop the potato into small bitable pieces. Keep it aside.
(2) Heat oil in a pan. Add dry red chilly and mustard. Once mustard crackles add curry leaves. To this add chopped potato and mix once.
(3) To this add green chilly and crushed garlic. Stir all together and pour water so that potato pieces should immerse in water. Add pinch of turmeric powder,salt and mix well(Be sure to add little salt because we added salt already).
(4) Let it boil for 10 to 15 minutes in low to medium flame. Stir occasionally and simmer it. Try to mash the potato pieces while stirring so that it will mix well with the water. Your baaji is now ready.
(2) Heat oil in a pan. Add dry red chilly and mustard. Once mustard crackles add curry leaves. To this add chopped potato and mix once.
(3) To this add green chilly and crushed garlic. Stir all together and pour water so that potato pieces should immerse in water. Add pinch of turmeric powder,salt and mix well(Be sure to add little salt because we added salt already).
(4) Let it boil for 10 to 15 minutes in low to medium flame. Stir occasionally and simmer it. Try to mash the potato pieces while stirring so that it will mix well with the water. Your baaji is now ready.
Have it with your Chapathi/Naan/Poori…
Tips:
- You can add more water at the end if you found it as thickened.
