WHAT YOU NEED:
Potato - 1 medium
Red chilli - 8-10
Asafoetida - a chick pea size
Fenugreek seeds - a few
Mustard seeds - 1/2 + 1/2 tsp
Tamarind - size of a small gooseberry
Curry leaves - 1 sprig
Salt - to taste
|YUMMY PICKLE! FRIED CRUNCHY POTATOES!|
HOW TO MAKE:
Wash and cut the potato in small cubes.
Apply salt and keep for half an hour.
Then squeeze the potato pieces to remove the salt water and immediately put in hot oil.
Fry till crisp on a moderate heat.
Dry roast red chillies, fenugreek seeds and 1/2 tsp mustard one by one.
Grind the roasted ingredients along with tamarind, asafoetida and little water to a fine paste.
Now mix the masala and fried potatoes. Check the salt.
Heat a small pan with 1 tsp oil. Splutter mustard seeds, add curry leaves.
Pour this seasoning on the pickle.
Serve as a side dish.