Sukha Alu Sabzi
Equipment
- Saute pan or wok or kauai
Ingredients
- 1 lb potatoes precooked until tender
- 1 medium onion chopped
- 1-2 green chillies chopped, for mild skip or use ½-1
- 1-2 sprigs fresh curry leaves about 10-12 leaves
- 1 fat inch ginger, minced
- 1 tsp cumin seeds
- ¼ tsp mustard seeds optional
- ½ tsp turmeric
- ⅛-¼ tsp asafoedita
- 2 tbsp avocado oil any neutral oil
- sea salt as needed
- 2 tbsp lemon juice
- chopped cilantro to garnish
Instructions
- Warm oil in a saute pan or kadai or a wok. Reduce the heat, add the cumin seeds and mustard seeds, let the seeds pop. Add asafoetida, onions, curry leaves, green chili, ginger, turmeric, and sauté for 2-3 minutes until onions are translucent.
- Add boiled potato, salt to taste. Mix well. Add about ¼ cup of water, over and cook the mixture for 3-4 minutes. If you like you could use the back of a spatula and mash some of the potatoes for texture.
- Garnish with some fresh cilantro and lemon juice. Taste and Serve.
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