Potatoes - 8 no.m (cook until 1/2 done, remove skin and cut in to big pieces)
Onions - 2 no. (chopped finely)
Yoghurt - 1 big spatula
Water as needed
Oil - 3 tbsp + 1 tbsp each for frying potatoes
Whole masala:
Shahjeera - 1 tsp, bayleaves - 5 no.,(Cardamom, Whole clove, cinnamon stick, Bujju puvvu - 1 no. each)
Dry Powders:
Garam masala powder - 1 tsp
Coriander powder - 2 and 1/2 tsp
Cumin powder - 1/2 tsp
Kashmiri chilli powder - 1 tsp
Cayenne pepper - 1/4th - 1/2 tsp
Salt to taste
Turmeric - 1/2 tsp
Grind in coffee machine (in to smooth powder):
Poppy seeds - 1 tbsp
Fennel seeds/Sompu - 1/2 tsp
Cardamom - 3 no.
Wet grinding (grind in to paste using water):
Fresh/ Frozen Coconut - 3 tbsp
Green chillies - 5 no.
Ginger - 1 inch
Proceed:
1) Heat a small non-stick skillet add
1 tbsp oil and
fry potatoes in two batches until golden brown. For the next batch
add 1 tbsp again and
add remaining potatoes and do the same. Keep aside.
2) Heat a deep non-stick kadai
add oil , heat it up. Add
whole masala and fry until aroma comes, but do not burn. Add
onions and fry until light brown.
3) Add
wet paste and
grinded powder, fry.
4) Add all the
dry powders and fry. remove from heat
immediately follow point 5.
5) Add
yoghurt and stir rapidly until combine. Transfer this to heat and cook until oil floats little.
6) Add
fried potatoes and mix gently.
7) Add
water until the potatoes are covered fully, cover with lid. Bring it to boil and simmer, stir in between gently and cook until potatoes are fully cooked, u can add water if the gravy becomes very thick and cook for some more time.
8) Add
coriander leaves cook for 2mins and serve.
Serve this with Kobbari Annam and Perugu Chutney or Raita.
Meanings for:
Aloo = Potato
Kobbari Annam = Coconut Rice
Perugu = Yoghurt
© 2006 by Rajani Rayudu
It is a mixture of Plain yoghurt, finely chopped red onions, finely chopped green chillies, finely chopped coriander leaves, few tbsp of fresh grated coconut and salt to taste. mix every thing well.
