Jhal Alu Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1/2 tsp: Black mustard seeds,
1/4 tsp: Fenugreek seeds,
1 tbsp: Ginger, minced
1 tsp: Green chile, seeded & minced
1/4 tsp: Turmeric,
1/2 tsp: Salt,
1 dash: Cayenne,
1 1/2 lbs: Potatoes, cooked & cubed
1/4 cup: Coconut, flaked
1 tbsp: Cilantro, chopped
Directions:
Heat oil in a skillet over medium-low heat. Add mustard seeds. As
soon as they start to pop, add fenugreek, ginger, chile & turmeric.
Stir-fry for 1 minute. Having a lid handy will be useful in
preventing the mustard seeds from flying out of the skillet.
Add salt, cayenne & potatoes & fry for a minute or so, stirring
constantly. Turn heat to low. Add coconut & cilantro & mix well.
Remove from heat & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Source from luhu.jp
soon as they start to pop, add fenugreek, ginger, chile & turmeric.
Stir-fry for 1 minute. Having a lid handy will be useful in
preventing the mustard seeds from flying out of the skillet.
Add salt, cayenne & potatoes & fry for a minute or so, stirring
constantly. Turn heat to low. Add coconut & cilantro & mix well.
Remove from heat & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Source from luhu.jp