Avarakkai and potato curry
Ingredients
Avarakkai - 250 grms
Potato - 2
Ginger - a piece
Turmeric powder - 1/2 tsp
Saunf - 1/2 tsp
Jeera - 1/2 tsp
cinnamon stick - 1 small stick
Jeera powder - 1 tsp
Coriander powder - 1 tsp
Chilly powder - 1 tsp
Salt - as required
Sunflower oil - 2 tsp
Method of Preparation
Wash and trim avarakkai and slit into thin long pieces. Wash and peel potato and cut into thin slices. Wash and peel ginger cut into thin slices. Keep aside.
In a heated pan pour sunflower oil add jeera, saunf and cinnamon stick. Allow the spices to release aroma, now add ginger, potato and turmeric powder. Let it cook for a while add avrakkai to it and mix well. Close the pan and allow potato and avarakkai to cook well, if required sprinkle little water for faster cooking. When the potato becomes well cooked and soft add jeera powder, coriander powder and chilly powder. Add salt and mix well. Allow the fresh masalas to mix well with potato and avarakkai. serve as a side dish with phulka.
If you like the taste of mustard oil and crushed mustard use it in this dish, I like the pungent taste of mustard.
Mustard oil - 1 tsp(Optional)
crushed mustard - 1 tsp
If you are using mustard oil instead of sunflower oil add mustard oil and add crushed mustard along with other masalas. The taste of this dish is just devine! I am a big fan of mustard and sarson ka saag.
Ingredients
Avarakkai - 250 grms
Potato - 2
Ginger - a piece
Turmeric powder - 1/2 tsp
Saunf - 1/2 tsp
Jeera - 1/2 tsp
cinnamon stick - 1 small stick
Jeera powder - 1 tsp
Coriander powder - 1 tsp
Chilly powder - 1 tsp
Salt - as required
Sunflower oil - 2 tsp
Method of Preparation
Wash and trim avarakkai and slit into thin long pieces. Wash and peel potato and cut into thin slices. Wash and peel ginger cut into thin slices. Keep aside.
In a heated pan pour sunflower oil add jeera, saunf and cinnamon stick. Allow the spices to release aroma, now add ginger, potato and turmeric powder. Let it cook for a while add avrakkai to it and mix well. Close the pan and allow potato and avarakkai to cook well, if required sprinkle little water for faster cooking. When the potato becomes well cooked and soft add jeera powder, coriander powder and chilly powder. Add salt and mix well. Allow the fresh masalas to mix well with potato and avarakkai. serve as a side dish with phulka.
If you like the taste of mustard oil and crushed mustard use it in this dish, I like the pungent taste of mustard.
Mustard oil - 1 tsp(Optional)
crushed mustard - 1 tsp
If you are using mustard oil instead of sunflower oil add mustard oil and add crushed mustard along with other masalas. The taste of this dish is just devine! I am a big fan of mustard and sarson ka saag.
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