- Potatoes, boiled and chopped roughly into chunks ~ 4
- Tomoto, chopped into small chunks ~ 1
- Cinnamon stick ~ 1
- Cloves ~ 3
- Fennel seeds ~ 1 tsp.
- Salt ~ to taste
- Oil ~ 2 Tbsp.
- Coconut flakes ~ 1/2 a cup
- Fried Gram / Pottu Kadalai ~ 4 Tbsp.
- Green chillies ~ to taste
- Ginger-Garlic paste ~ 2 Tbsp.
- Blend all the ingredients under the ‘To Blend’ to a coarse paste with some water.
- In a saucepan, add oil and once hot the fennel seeds, cloves and cinnamon.
- To this, add the blended paste and tomato chunks, and saute till the raw smell goes away.
- Mix in the boiled potatoes, salt, and water to desired consistency, and let it all come to a boil.
- Potato, peeled ~ 2
- Peas ~ 1 cup
- Onions, chopped into small pieces ~ 1
- Tomato, chopped into chunks ~ 1
- Oil ~ 1 Tbsp.
- Jeera ~ 1 tsp.
- Salt, Red chili powder ~ to taste
- Amchur powder, Kitchen King masala ~ 1 tsp. each
- Lemon juice ~ 1 Tbsp.
- Water ~ ½ cup
- Heat the oil in a saucepan and add in the jeera seeds.
- Once they sizzle, add in the chopped onion and saute till they are soft.
- Now add the chopped tomatoes and saute for a couple of minutes.
- To this add the salt and the spices – amchur powder, kitchen king masala, red chili powder and mix well.
- Now add the potatoes and peas along the water, and cover and cook until the veggies are done.
- Turn off the stove and add the lemon juice.
- Serve this with chappatis and puris.
- Potatoes ~ 2
- Carrots ~ 2
- Sambhar Powder, Salt ~ to taste
- Oil ~ 1 Tbsp.
- Peel and chop both potatoes and carrots.
- In a skillet, add the oil and once hot, add in the veggies, sambhar powder and salt and mix well.
- Cover and cook this on low heat until the veggies are done. Sprinkle some water if the veggie get too dry while cooking.