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Jhal alu
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| Artist: |
_ |
| Categories: |
Asian, Central Asian, Indian, Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Vegetable oil | | 1/2
| tsp | Black mustard seeds | | 1/4
| tsp | Fenugreek seeds | | 1
| tbsp | Ginger, minced | | 1
| tsp | Green chile, seeded & minced | | 1/4
| tsp | Turmeric | | 1/2
| tsp | Salt | | 1
| dash | Cayenne | | 1 1/2
| lbs | Potatoes, cooked & cubed | | 1/4
| cup | Coconut, flaked | | 1
| tbsp | Cilantro, chopped |
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Procedures:
| 1 | Heat oil in a skillet over medium-low heat. | | 2 | Add mustard seeds. | | 3 | As soon as they start to pop, add fenugreek, ginger, chile & turmeric. | | 4 | Stir-fry for 1 minute. | | 5 | Having a lid handy will be useful in preventing the mustard seeds from flying out of the skillet. | | 6 | Add salt, cayenne & potatoes & fry for a minute or so, stirring constantly. | | 7 | Turn heat to low. | | 8 | Add coconut & cilantro & mix well. | | 9 | Remove from heat & serve. | | 10 | Bharti kirchner, "the healthy cuisine of india: recipes from the bengal region |
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