A bit of a different Sabji – No onion, tomato, ginger, or garlic. In spite of that, it is still delicious and very easy to make!
Ingredients
1kg red potatoes
rapeseed/vegetable/sunflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
2 green chillies, broken into pieces
1 handful of fresh curry leaves
½ tsp turmeric powder
2 tsp ground cumin
1 tsp amchoor powder/dried mango powder
1 tsp chilli powder
1½ tsp salt
1 tsp sugar
Method
– Peel and roughly chop the potatoes. Put them in a pan with plenty of water and bring them to a boil. Cook until a pierced potato slides off the knife.
– Add 2-3 tbsp of oil to a large hot pan. Add the black mustard seeds, cumin seeds, fresh curry leaves, and green chillies, and let them sizzle for 3-4 minutes.
– Reduce to medium-low heat. Add turmeric powder, ground cumin, and amchoor powder. Then, add 200ml of water.
– Add the potatoes and stir through. Add a further 500ml of water.
– Add the chilli powder and salt, cover, and cook for 10 minutes.
– With a potato masher, roughly crush the potatoes to thicken the curry.
– Lower the heat even further and let it simmer for another 10 minutes. Then, at the end, add 1 tsp sugar and stir through.
I would serve this with soft Kochuri!