- Potatoes - 3
- Oil..2 tsp
- Mustard seeds -1 tsp
- Hing/asafoetida -generous pinch
- Curry leaves-2 sprigs
- Chilly powder-2 tsp
- Tamarind -huge gooseberry size
- salt to taste
- oil to deep fry .
In little water soak the tamarind for about 10 mts , then squeeze it well n throw the residue .
Wash n peel the potatoes .
Chop them to 2 inch cubes . Run over salt n deep fry in oil .
Remove on a tissue paper to drain the excess oil .
In a kadai add oil , Mustard seeds and when it stops sputtering add hing, curry leaves ,chilly powder , then add tamarind water ..fry for a while , add in the fried potato cubes n mix well !
Note : This pickle can be preserved only for a day or two .
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