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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is an indian recipe my nanny taught me. My brother and I used to sneak into her room when we were kids and she used to make it for us. My parents did not like us eating spicy food for some reason. In india, they eat it with dosa ( a rice pancake) or chapati or pourri and sometimes they stuff them inot parathas. Read more . Makes for a great reakfast. I plan to be creative and stuff them into phyllo pastry . Ingredients:
1- 1 large potato unpeeled |
2- 1 small onion (red) chopped |
3- 1 tablespoon mustard seeds |
4- 1 chilli deseeded and chopped. |
5- 1 teaspoon turmeric |
6- salt and pepper |
7- 1 tablespoon freshly chopped coriander |
8- curry leaves( optional) |
9- small piece tomato |
10- oil |
Directions:
1. In olive oil cook mustard seeds until the mustard seeds pop. Add curry leaves, chilli, onion and tomato. Fry until onions are light golden. Add turmeric and salt.
2. Add potatoes after they have been cooked in their skin, peeled and chopped. Mix the ingredients.
3. Add coriander at the end.
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