Itchy Potato Bagaar
Ingredients
- Itchy potatoes (Arbi) ยฝ kg
- Tamarind 2 Tbsp (soaked in ยฝ cup of water)
- Curry leaves 2 stalks
- Green chilies 2 (slit)
- Ginger garlic paste 2 tsp
- Mustard seeds 1 tsp
- Chilie powder 1 tsp
- Turmeric powder ยฝ tsp
- Salt 1 tsp
- Oil 2-3 Tbsp
Instructions
- Wash the itchy potatoes thoroughly in order to remove sandy particles and other dust
- Put the potatoes in a pressure cooker, add a cup of water and a little salt and cook it for two whistles only. (This is done in order to avoid the itchiness of the potatoes)
- Drain out the water from the cooker and peal the skins from the potatoes. Cut into them into an inch each. Keep aside.
- In a kadai/wok, add the oil and let it turn hot enough. To this add the mustard seeds and let it splutter.
- Add the curry leaves and slit green chillies.
- Add the ginger garlic paste and mix well. Fry this until the raw smell of the ginger garlic paste goes away.
- Add the chili and turmeric powders and mix well.
- Now add the cleaned potatoes and fry for 2 minutes.
- In the meantime, squeeze the tamarind pulp and add it to the frying potatoes. Add more water to the tamarind for the second round and squeeze out the pulp into the kadai.
- Add the salt and mix well. Cook until the gravy thickens up a little. Switch off the gas.
- Hot rice and this curry go off very well.
