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2 - large
2 - medium onions, chopped
1 sprig -
1 tsp -
1 tsp - mustard
- garlic, chopped
Salt to taste
2 - chopped
Dried red chillies
1 tbsp - freshly ground pepper
1 tbsp -
3 tbsp - desiccated
A pinch of
1/2 cup - chopped
1 tbsp - cooking oil or clarified
How to Make Andhra Aloo
Peel the potatoes. Cut each into half, length-wise and cut each half, length-wise again. Then slice width-wise into about 5 mm thick slices.
Wash and place in water to which 1 pinch of salt and turmeric have been added.
In a non-stick vessel, heat oil or ghee. Fry onions till pink.
Add the garlic, chillies, cumin and curry leaves. Fry well.
Then add the mustard, salt, sugar and pepper and fry well.
Drain potatoes well and add to the vessel on medium heat.
Add 1/4 cup water and the coconut. Toss gently till potatoes are well-coated with the spices.
Cover and simmer until potatoes are cooked.
Garnish with coconut and coriander. Serve with dal and rotis.
Recipe courtesy: http://www.lilchefsworld.com/
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.