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BANGALADUMPA MENTHI AAKU (POTATO WITH FENUGREEK LEAVES)

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Preparation time ([days] hrs:min): 00:15
Cooking time ([days] hrs:min): 00:20
Number of servings: 4

List of ingredients: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
1 Vegetable Oil 0.06 cup 17.19
2 Chili Powder (Red Chili Powder) 1/4 teaspoon 1.25
3 Turmeric (Haldi powder) 0.06 teaspoon 0.25
4 Chopped Onion 1/2 medium  
5 Salt   to taste 0.25
6 Potatoes 1/4 pound 114.75
7 Fenugreek leaves (Methi leaves) 1/8 pound 57.38
8 Coriander seeds 1/4 teaspoon 0.45
9 Cumin Seeds (Cumin, Jeera) 1/4 teaspoon 0.53
10 Curry Leaves 2    
11 Garlic 11/4 cloves 3.75

Cooking procedure:
Add a few drops of water and make into a paste the following ingredients: Coriander seeds, cumin seeds, curry leaves and garlic. Keep aside.

Peel and cut potatoes into 1/2 inch pieces. Keep aside.

Wash fenugreek leaves, drain the water and spread on an absorbent cloth or paper towel.

In a non-stick skillet, heat oil and when oil becomes hot, add chopped onion, potato, turmeric and salt. Fry on moderate heat until the potato pieces are almost cooked. Then add the above paste and stir thoroughly. After two minutes add fenugreek leaves and stir on high heat for five to seven minutes.
Any additional information:
This dish is excellent when served with paratha and a dollop of fresh butter.
Other recipes that go with this one:
MISSI ROTIPLAIN PARATHA

 




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