I love anything potatoes, I am a picky eater, there are very few veggies I like to eat, and since now I am almost vegan, there is not much choice or there are choice but I still need to know a lot I guess. This recipe I started to make from few years only. My husband told me about this simple recipe, actually he just told me about the potato and dill combo, with that idea came this simple recipe, it’s very easy and tasty it goes well with chapatti, sajje roti, mulli parantha or with just simple rice and rasam. OK let’s start making.
Basic Information: Level: Easy
Preparation Time: 20 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes: Serves 6 TO 8
WHAT YOU WILL NEED
Potatoes -5 to 6 medium sized chopped into cubes
Dill leaves/ Sabsige – 2 bunches cleaned and chopped
Oil – 1 tbsp + 1tsp
Jeera – 1 tsp
Turmeric – ½ tsp
Hing/ asafoetida – one pinch
1 tsp – chilli powder
1 tsp – dhania powder
Salt – 1 tsp
HOW TO MAKE
Par boil the potatoes and keep aside.
In a pan add 1 tsp oil , once it’s hot add jeera , turmeric, curry leaves and hing , once the jeera splutters add the cleaned , chopped dill leaves and cook it for 5 to 8 minutes or until done and keep aside .
In a pan add 1 tbsp oil , once the oil is hot add the par boiled potatoes and fry it until its light brown and crispy.
Once the potatoes are crispy add the cooked dill leaves, chilly powder, dhania powder, salt and mix well cook for 2 to 3 minutes and it’s done to serve.
If you have baby potatoes you can make it with baby potatoes.
Don’t cook the dill leaves and potatoes together in the beginning itself, thinking it will be done soon, cook them separately and then mix, only then will it look good and tastes good.
Don’t cook dill leaves too much, just until the water from the leaves evaporate.