Pressure cook the potatoes, carrots, onion, garlic, ginger, green chili, turmeric powder and salt with little water till it whistles once.
For the tempering, in a pan, Heat oil, add the mustard seeds. When it starts to splutter, add the cumin seeds and curry leaves. Pour this over the cooked potato mix and garnish with coriander leaves.
Serve with dosas, chapattis or puris.
Directions
1
Using carrots in this recipe is a bit unorthodox, but I love the colours and the slightly different flavor it gives to this otherwise commonly made dish.
2
Since it is pressure cooked, it barely takes a few minutes to get this dish ready and waiting to be gobbled up. Cook with very little water as you don’t want the end result to be watery.
3
4
The pressure cooked vegetables are tempered with curry leaves, mustard and cumin seeds. I prefer to use coconut oil for the tempering, but it may not be for everyone. Vegetable oil can also be used.
5
6
Ingredients
2medium Potatoes – peeled and cubed
1medium Carrot – cubed
2pods Garlic – roughly chopped
1small piece Ginger – roughly chopped
1medium Onion – roughly chopped
2Green chilies – sliced
½tspTurmeric powder
3tbspCoriander leaves
Salt to taste
Tempering
1tbspCoconut oil / vegetable oil
5Curry leaves
¼tspMustard seeds
¼tspCumin seeds
Directions in a nutshell
Pressure cook the potatoes, carrots, onion, garlic, ginger, green chili, turmeric powder and salt with little water till it whistles once.
For the tempering, in a pan, Heat oil, add the mustard seeds. When it starts to splutter, add the cumin seeds and curry leaves. Pour this over the cooked potato mix and garnish with coriander leaves.
Serve with dosas, chapattis or puris.
Directions
1
Using carrots in this recipe is a bit unorthodox, but I love the colours and the slightly different flavor it gives to this otherwise commonly made dish.
2
Since it is pressure cooked, it barely takes a few minutes to get this dish ready and waiting to be gobbled up. Cook with very little water as you don’t want the end result to be watery.
3
4
The pressure cooked vegetables are tempered with curry leaves, mustard and cumin seeds. I prefer to use coconut oil for the tempering, but it may not be for everyone. Vegetable oil can also be used.