Potatoes are paired with aromatic herb called dill leaves in this recipe. Potatoes are first boiled in water till cooked and chopped into small cubes. Oil is tempered with spices, garlic and green chiles. Then boiled potatoes and dill leaves are cooked in tempered oil till done.
Makes: 3 – 4 Servings of Potatoes with Dill Leaves.
Potatoes 4 Small
Fresh Dill Leaves 1 Cup packed
Garlic 3 Cloves
Green Chiles 2 – 3
Turmeric Powder a pinch
Salt to taste
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 6
Asafoetida a pinch
Oil 2 tsps
Method of preparation:
Remove stems, wash and slice the green chiles.
Peel and lightly mash the garlic cloves.
Thoroughly wash dill in fresh water, remove any tough stalks and finely chop it.
Wash and halve the potatoes.
Bring to boil few cups of water in a sauce pot.
Add potato halves and cook till they turn soft but not mushy.
Strain the potatoes, peel and chop them into small cubes.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add sliced green chiles, mashed garlic cloves, cooked potatoes, chopped dill leaves and turmeric powder.
Stir well to let dill leaves stick to the potatoes and cook covered for few seconds.
Uncover, fry till potatoes start to brown a little and dill leaves are cooked.
Finally season with salt and serve potatoes with dill leaves with plain steamed rice.
Notes:Make sure potatoes are not overcooked.
Suggestions: If potatoes are not cooked properly, sprinkle a tbsp of water and cook covered on low flame till done.
Variations: You can add half a tsp of red chilli powder to tempering if you wish.
Other Names: Aloo aur Sowa Bhaji, Surva Bhaji.