Geethu's Kitchen - Edit Recipe: Aloo Subji
Editing Tips
Do NOT use double quotes " anywhere! Use
"
instead
Enclose betwwen
<del>
and
</del>
for
strikethrough
Enclose betwwen
<b>
and
</b>
for
bold
Enclose betwwen
<i>
and
</i>
for
italics
Use
<img src='img/ipot-pink.png' height='20' width='20'>
for IP icons
Author
--select--
Geethu
Mummy
Padma
Paru
Ambu
Unni
Title
links
Ingredients
Approx. 30 (5 lbs) small/medium golden/white potatoes (FC) 3 large red onions, chopped 1/3 cup level minced Thai chilies 6 long strands curry leaves, chopped 1.5 ladles Canola oil 3 heaped tsp mustard seeds 3 tsp salt 3 level tsp haldi 1 level tsp chili powder
Steps
Boil the potatoes, lower heat to MED-LO and boil for 10 min. Peel when cool. Heat oil and fry mustard seeds on HI. Add curry leaves and chillies and fry for a minute. Add onions and fry for for 5-7 minutes on MED, stirring often. Meanwhile, cut peeled potatoes 2 x 3 x 3 - cut half at least when onions frying. Cut the rest and add on the fly later When onions are done, add salt, haldi, chili and fry to mix well Then keep adding potatoes and keep stirring to mix after each add. After all potatoes are added and mixed, reduce heat to LO and stir for 5 minutes more.
Save Recipe