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Ingredients :
8-9 medium potatoes, 4 tbsp. oil, 4 cloves, 1 inch cinnamon, 1 bay leaf, 1/4 tsp. asafetida dissolved in tsp. water, 1 tsp. dry ginger powder, 2 tsp. fennel (saunf) powder, 2 tsp. red chilli powder, 1 tsp. salt, 1 black cardamom (powdered). oil for frying. |
Method:
Put potatoes in a cooker with about 3 cups water. Pressure cook to give 1
whistle. Remove from fire and put under running water to release pressure.
Cool the potatoes. Peel and prick the cooled potatoes all over with a
tooth pick. Heat oil and deep fry potatoes all together, to a rich golden
brown colour. Heat 4 tbsp. oil. Add cloves, bay leaf and cinnamon. Fry for
1 minute. Add water, Cook for 1/2 a minute. Add chilly powder.
Fry for 1/2 minute. Add 1 cup water. Add all other ingredients and the
fried potatoes. Cover simmer till very little gravy remains and oil floats
on top. Break one potato and see. The inside should not be white. The
colour of the chillies should have penetrated to the center of the
potatoes. If the potato is white from inside add a little more water and
simmer for some more time. Serve hot with boiled rice.
