30 mins

    This is the way my grandmother used to make poori sabji. She never ate onions, so this would satisfy even the most strict Brahmins.

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    Serves: 4 

    • 3 potatoes
    • 1 tablespoon minced ginger
    • 3 green chillies, chopped
    • Juice from 2 – 3 limes
    • 1 tablespoon gram flour (besan)
    • ½ teaspoon red chilli powder (optional)
    • ½ teaspoon turmeric (haldi) powder
    • 2 tablespoons oil
    • 2 dry red chillis, broken
    • 1 teaspoon cumin seeds (jeera, jeelakarra)
    • 1 teaspoon mustard seeds (rai, aavalu)
    • 1 teaspoon urad dal (skinned split black lentils)
    • 1 sprig curry leaves (kadipatta, karavepa aaku)
    • ¼ teaspoon asafoetida powder (hing, inguva)
    • Salt to taste
    • 2 tablespoons chopped coriander leaves

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Boil or steam potatoes. Peel and mash boiled potatoes by hand into coarse chunks.
    2. Heat oil in a frying pan or kadhai. Add the urad dal, red chillis, cumin seeds, and mustard seeds. When they splutter, add the asafoetida and curry leaves.
    3. Add green chillis and ginger and fry for 1 minute. Add the turmeric and potatoes and 1 cup water. Add salt to taste and red chilli powder if using. Increase heat and boil for 5 minutes.
    4. Mix besan in some water and add this paste to the potatoes. Cook a few minutes till the sabji thickens. Add in lime juice till you get the sourness you want. Garnish with chopped coriander leaves and serve.

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