CHUTNEYWALE PUDINA ALOO / STIR FRIED BABAY POTATOES IN MINT SAUCE
INGREDIENTS
Baby potatoes (boiled and peeled)
|
10 – 12 nos
|
Oil
|
For deep frying
|
Jeera / cumin seeds
|
½ tsp
|
Lime juice or Amchoor / dry mango pdr
|
Of ½ lime or ½ tsp
|
Toasted white sesame seeds / til seeds
|
¼ tsp
|
salt
|
T.T.
|
PUDINA
CHUTNEY
|
|
Kothimbir / Coriander leaves (chopped)
|
1 cup
|
Pudina / Mint leaves
|
10 – 12 leaves
|
Curry leaves
|
4 – 6 nos
|
Ginger
|
1 inch piece or ½ tbsp grated
|
Garlic cloves
|
4 – 5 nos
|
Green chillies
|
2 – 3 nos
|
METHOD:
1.
Cut the potatoes in half lengthwise and deep fry
in hot oil till light golden brown.
2.
Remove on to a kitchen paper towel to remove the
excess oil.
3.
Grind all the ingredients to make pudina chutney
to a smooth paste.
4.
Heat 1 tbsp oil, add jeera and then the chutney
paste.
5.
Fry on medium heat till oil seperates out.
6.
Now add the potatoes with salt and mix well so
that the potatoes are coated with the chutney.
7.
Finally add in lime juice and put in a serving
bowl. Sprinkle til seeds on top and serve immediately.
8.
This can be served as a side dish or individual
potatoes can be put on toothpicks to be served as a starter.
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