AMBATBATATA
ByBhaktivedanta
Hospital – Diet department
Ingredients
•Potatoes…………………5-6 medium sized
•Curry leaves……………. 3 medium sized
•Fresh coriander leaves…. ¼ medium bunches
•Green chilies…………... 3
•Oil………………………. 3 tbsp
•Mustard seeds…………... ½ tsp
•Cumin seeds…………….. 1 tsp
•Turmeric powder………... ½ tsp
•Yogurt…………………... ½ cup
•Kokum……………………4-5
•Coconut (scraped)……….. ¼ cup
•Salt………………………. To taste
•Lemon juice………………2 tsps
Preparation
1.Wash, boil, cool and
peelpotatoes. Halve each potato and further cut each half into
fourequal pieces. Wash and pat dry curry leaves.
2.Clean, wash and finelychop
coriander leaves. Remove stems, wash and finely chop
greenchilies.
3.Heat oil in a pan, addmustard
seeds, and let them crackle. Add cumin seeds and stir-frybriefly.
Add curry leaves, green chilies and stir.
4.Add turmeric powder,potatoes
and stir-fry for one to two minutes. Stir in yogurt,kokum, half of
the chopped coriander leaves and half of the scrapedcoconut, salt
and lemon juice. Reduce heat and simmer for one totwo
minutes.
5.Garnish with remainingchopped
coriander leaves, remaining scraped coconut and
servehot.
