Potatoes (baking) 2
Mint Leaves 1/2 cup packed
Onion 1 large
Ginger 1 inch piece
Green Chiles 2
Turmeric Powder a big pinch
Salt to taste
Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1/2 tsp
Oil 1 tbsp
Method of preparation:
Wash and finely chop mint leaves.
Peel and finely chop onion.
Peel and mince the ginger.
Remove stems, wash and slice green chiles.
Bake the potatoes or boil them in water until cooked.
Peel and chop the boiled potatoes into cubes.
Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add green chiles, chopped onion and minced ginger.
When onion turns translucent, add boiled potato cubes, minced mint leaves, turmeric powder and salt.
Stir fry for a minute or two, cover and remove from heat.
Serve hot with rice.
Notes: Don’t over fry the mint leaves.