Allo Bhoji
indian
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon mango powder
2 tablespoon vegetable oil
2 teaspoon finely chopped fresh ginger
2 fresh red or green chilies, finely; chopped
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 large sprig fresh curry leaves or 6-8 dri; ed curry leaves
1 salt
4 potatoes, diced
1 cup water
4 large tomatoes, finely chopped
1 place ground cumin, coriander, turm; eric and mango powder
in a small bowl and mix to combine. Set aside. Heat oil in a heavy-based saucepan, add ginger, chilies, mustard seed, cumin seeds, curry leaves and salt to taste, and cook over low heat, stirring for 2 minutes. Add potatoes, mix well and cook for 10 minutes. Add water and cook, stirring occasionally, for 10 minutes or until potatoes are almost cooked. Add tomatoes and cook, stirring occasionally, for 10 minutes or until tomatoes are pulpy. Stir in spice mixture and cook for 2 minutes longer. Serves 6 ALLO BHOJI
Yield: 6 servings