Potato (aloo) mosaru bajji/pachadi or Potato in curd/yogurt/ is a side dish and it can be served as one of the side dish in the festival or feast.
Lets see some benefits of Potatoes.
A baked potato is an exceptionally healthy, it is low in calorie and high in fiber food. Potatoes are good source of vitamin B6, potassium, copper, vitamin C, manganese, phosphorus and dietary fiber. It is also contain good antioxidant properties.
This Potato mosaru bajji goes well with almost all main dishes including masala (spicy) rice. As I said it is very easy to prepare and all you need is boiled potato, green chilly and curd.
No Onion or No Garlic is used here in this food.
Green chilly : 2
Coriander leaves : 2 Table spoons
Curry leaves : 5 to 6
Mustard seeds - 1/4 tea spoon
Oil: 1 Tea spoon
Urd Dal : 1/2 Tea spoon
Ingh (Asafetida : a pinch
Salt : required.
Method:
1. Wash and Boil potato with skin and leave it for cooling. Remove the outer skin.
2.Cut green chillies, coriander leaves into small pieces.
3.Now smash potato and put it in a bowl. Add salt, cut green chilly, curd and coriander leaves. Mix it well .
4. Keep a pan on the fire. Put 1 tea spoon of oil and heat. Put mustard seeds and urd dal.
5. Let the mustard seeds spurt. Add ingh, curry leaves to the mustard mix. Put off the gas.
6. Now add this mixture to the potato curd mixture. Mix it nicely and serve with hot rice or chapati as one of the side dish.
10 minutes : to prepare.
Boiling time : Extra ( 10 minutes).
Serves : 2 to 3
Lets see some benefits of Potatoes.
A baked potato is an exceptionally healthy, it is low in calorie and high in fiber food. Potatoes are good source of vitamin B6, potassium, copper, vitamin C, manganese, phosphorus and dietary fiber. It is also contain good antioxidant properties.
This Potato mosaru bajji goes well with almost all main dishes including masala (spicy) rice. As I said it is very easy to prepare and all you need is boiled potato, green chilly and curd.
No Onion or No Garlic is used here in this food.
Ingredients.
Potato : 2 medium sizedGreen chilly : 2
Coriander leaves : 2 Table spoons
Curry leaves : 5 to 6
Mustard seeds - 1/4 tea spoon
Oil: 1 Tea spoon
Urd Dal : 1/2 Tea spoon
Ingh (Asafetida : a pinch
Salt : required.
Method:
1. Wash and Boil potato with skin and leave it for cooling. Remove the outer skin.
2.Cut green chillies, coriander leaves into small pieces.
3.Now smash potato and put it in a bowl. Add salt, cut green chilly, curd and coriander leaves. Mix it well .
4. Keep a pan on the fire. Put 1 tea spoon of oil and heat. Put mustard seeds and urd dal.
5. Let the mustard seeds spurt. Add ingh, curry leaves to the mustard mix. Put off the gas.
6. Now add this mixture to the potato curd mixture. Mix it nicely and serve with hot rice or chapati as one of the side dish.
Note :
You should boil the potato nicely (With its skin). Sour curd taste better. You can add the cut onions to this mixture before serving. You can cook potato in this way : pressure cook or cut it in to pieces and cook in a pan.You can also use more chilly if you like spicy taste. Adding onions or garlic is optional.10 minutes : to prepare.
Boiling time : Extra ( 10 minutes).
Serves : 2 to 3
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