4 tbsp mustard oil ( for healthy food use olive oil)
1/2 tsp fenugreek seeds
5-6 green chillies split
1/2 tsp turmeric powder
Coriander for ganishing
How to Make Potato pickle
Boil, peel and cut the potatoes into halves.
Dry roast the gingelly seeds, cumin seeds and timmur in a pan. Grind together with a little water.
Transfer the potatoes to a serving dish, add the ground spices, salt and lemon juice and mix well.
In a pan, heat the oil and add the fenugreek seeds to it. When they crackle, add the green chillies and cover for a minute. Add turmeric powder and pour the tempering over the potatoes. Mix well, garnish with coriander and serve cold.
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