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.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.