Saturday, October 27, 2007
CRISPY ALU STIR FRY
Cooking these days is a low key affair, coz of bad health. I make whatever comes handy is effortless. Therefore, tiffin today was alu, which has been stir fried till crisp, & seasoned well.
5 medium sized potatoes
1/2 tspn - red chilli powder
1 tspn - lime juice
1/2 tspn - turmeric / haldi
1 tspn - garam masala
5 flakes - garlic
a bunch of corriander leaves
1/4 tspn - jeera / cumin seeds
1/4 tspn - ajwain / bishop seeds
Peel & dice the potatoes into cubes.
Soak them in some water, along with a pinch of salt till you make the other preparations.
In a kadai heat some mustard oil - smoke it well
Add the jeera, ajwain & the minced garlic
When the garlic is turning brown, add the potatoe pcs.
Add some salt.
Cover the lid, n keep stirring in between till the pcs turn brown n crisp
Add the rest of the masala & the limejuice.
Cover the lid once more & let the masalas fry for about 2 mins.
Serve garnished with corriander.
Goes well with chappatis / parathas.
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