COOKING TIME:
15 minutes
6 medium potatoes
1/4 teaspoon crushed chilies
1/4 teaspoon turmeric powder
3/4 teaspoon salt
1 cup of water
2 – 3 tablespoons of lemon juice
Baghaar (बघार: the method of tempering whole spices in hot fat, like olive oil or ghee allowing them to bloom, infusing their flavors into the fat that’ll then flavor your recipe.)
2 tablespoons of oil OR butter
1 teaspoon of panch phodini (five spice)
1/4 teaspoon of asafoetida
Clean the potatoes and chop them, with the skins on (roughly 1cm thick and 3cm long).
Heat the oil, ghee or butter in a pan. Add panch phodani. When browned, add asafoetida. As soon as it bubbles, add the potatoes and other spices and mix gently.
Add water and cook till the potatoes are tender (about 3 – 4 minutes)
Add lemon juice. Mix well and serve
Some sundays my nanji used to serve this with puris for breakfast.
From FEASTS OF INDIA, Mridu Shailaj Thanki. (Jagganath, printed in Mumbai, India.)
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