Batate Bhaji

Course : Indian
Serves: 1
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3 large potatoes boiled -- peeled
4 medium green chillies chopped
1 teaspoon ginger grated
1 teaspoon garlic grated
1/2 teaspoon mintleaves finely chopped
2 teaspoons coriander leaves finely chopped
8 pieces curry leaves chopped -- (8 to 10)
2 pinches asafoetida -- (2 to 3)
1/2 teaspoon turmeric powder
2 teaspoons lemon juice
1 teaspoon salt to taste
1/2 teaspoon cumin and mustard seeds
2 tablespoons oil

Preparation / Directions:

Chop potatoes into medium pieces. Heat oil in a heavy saucepan. Add seeds, asafoetida, allow to splutter. Add ginger, chillies, garlic, stirfry for 1 minute. Add mint leaves, curry leaves, stir. Add potatoes. Add salt, turmeric, lemon juice, stir well. Cook for 3-4 minutes or till oil separates. Add coriander, stir gently. Serve hot with puris, parathas or phulka. (refer rotis, naans, etc.) Making time: 15 minutes Makes: 4 servings Shelflife:Best fresh

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