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ALU
POTOL(POTATO & PARWAL)
A
favourite east Indian
recipe with a vegetable that is Indian in origin.
INGREDIENT
:
Green parwal
- 250gms.
(peeled, cut into halves)
Turmeric powder
- 5 gm.
Cumin (whole)
- 3 gm.
Coriander powder
-
5 gm.
Asafetida
- a pinch.
Sugar
- 2 gm.
Ghee (clarified
butter)
- 5 gm.
Green Cardamom
- 2 nos.
(whole)
Cinnamon (whole)
-
1 cm.
Potatoes cut into
halves -
100 gm.
Ginger paste -
10 gm.
Chili powder
- 2.5 gm.
Cumin powder -
7.5 gm.
Bay leaf -
1 no.
Oil -
38 ml.
Salt to taste. |
METHOD
:
In a pan heat 1 tbspn
oil and add whole cumin seeds, till they crackle.
Add asafetida and all other spices. Add 1 tspn
water and fry for 7-10 mins on low heat.In a wok
heat oil and fry parwal and potatoes, then add
to the spice mixture, stir and add salt. Pour
3 1/2 cups. of warm water and allow to simmer
. Add sugar , ghee and ground green cardamom and
cinnamon, and cook till gravy thickens. Serve
hot with rice.
Time
taken -- 20 mins.
Serves -- 6.
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