Baby potatoes in flavourful curry leaf curry. A must try recipe !BABY POTATOES IN CURRY LEAF CURRYIngredients30-35 baby potatoes, boiled and peeled 1 cup + 7 curry leaves5 tbsps oil 1 tsp red chilli powder Salt to taste 1 medium tomato 1 tbsp split skinless black gram (dhuli urad dal)1 tsp fenugreek seeds (methi dana)¼ teaspoon asafoetida 1 tsp cumin seeds1 tsp mustard seeds1 medium onion, roughly chopped 2 dried red chillies1 tbsp ginger-garlic paste 1 tsp tamarind pulpA few thin ginger strips for garnishingA fresh coriander sprig for garnishing Method 1. Heat 3 tbsps oil in a deep non-stick pan, add baby potatoes, red chilli powder and salt and toss well. Cover and cook for 5-7 minutes. Transfer in a bowl and set aside.2. Heat 1 tbsp oil in another non-stick pan, add 1 cup curry leaves and fry till crisp. 3. Roughly chop tomato and place in a mixer jar, add fried curry leaves and grind to a smooth paste. 4. Heat remaining oil in the same deep non-stick pan, add split black gram, fenugreek seeds, asafoetida, mustard seeds, remaining curry leaves and onion and sauté for half a minute. 5. Chop dried chilli. 6. Add ginger-garlic paste to the pan and mix well. Add chopped dried red chilli and ground paste and mix well. Add fried potatoes and 1 cup water, salt and mix well. Cover and cook on medium heat for 10 minutes. 7. Add tamarind pulp and mix well. Cover and continue to cook for 5-7 minutes. 8. Transfer into a serving bowl and serve hot garnished with ginger strips and a fresh coriander sprig. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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