STUFFED POTATO

 

INGREDIENTS

Potato (all of equal size)

6

Red chilly powder

1 tsp.

Tomato juice

1 cup

Dhaniya Powder

1 tsp.

Peas (boiled)

cup

Salt

Ginger paste

1 tsp.

Ghee or butter

3 tsp.

Onion (finely chopped)

2

Haldi

tsp

Green chilly (finely chopped)

2

Amchur

1 tsp.

Oil for deep frying

2 cup

Garam masala powder

tsp

Water

2 cup

Coriander chopped

A few

METHOD

Make peas masala by adding half of haldi, dhaniya, amchur, salt and green chillies to the boiled peas. Cut off the tops of the potatoes. Scoop the potatoes from inside with the help of a pointed knife. Stuff peas masala. Put the tops back, bind with thread and fry. Keep aside. Fry ginger in ghee. Add the scooped out potatoes and onions and fry for 2 minutes. Put tomatoes and the rest of the haldi, dhaniya, amchur and salt. Add red chilly powder and garam masala powder. Add cup water and fry till the oil separates. Now add 2 cups of water and cook till the gravy becomes slightly thicker. Turn off the gas. While serving, put the gravy first in the bowl and then put the potatoes. Sprinkle with chopped coriander. Serve hot.

Serves: 6 adults

 

LIST OF VEGETABLES

 

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