Saturday, May 12, 2012

Vangi batat

Small purple vaangi 6-8
potatoes 2-3
Onions- 3, finely chopped
jeera -1tsp, crushed coarsely
chilli powder- 1tsp
turmeric powder-1/2 tsp
sambar powder- 1 tsp
goda masala- 1 tsp
oil 2tbsp
salt to taste
coriander leaves to garnish

Cut each vangi lengthwise into 6 pieces. Cut potatoes to the same size as well.

Heat oil in a kadai and saute onions till translucent and slightly changes color. Add all the masala powder and potatoes. Roast till potatoes get a slight crisp at the edges and then add vaangi. Saute for a couple more minutes. Add half a cup of water, cover and cook on simmer till potatoes are cooked thoroughly. When done, take off heat and garnish with coriander leaves.

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