Sukhi Aloo Ki Sabji
|Potatoes||3 Large, boiled and peeled|
|Lime juice||1 Teaspoon (Or To Taste)|
|Mustard seeds||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Asafoetida||1 Pinch (Hing)|
|Peanuts||1⁄2 Cup (8 tbs), coarsely ground|
|Sesame seeds||1 Tablespoon|
|Green chili||2 , finely chopped|
|Cilantro sprigs||5 , chopped for garnishing|
1 Cut boiled potatoes into bite size cubes and keep them in a mixing bowl.
2 Sprinkle salt and lime juice on the potatoes and gently mix.
3 In a medium non-stick pan, heat oil.
4 Add mustard seeds and cumin seeds, allow them to splutter.
5 Add asofoetida, peanuts and sesame seeds.
6 Once the sesame seeds start to pop, add turmeric, green chili and curry leaves.
7 Add potatoes and gently mix until potatoes are evenly coated with the oil.
8 Cook on medium heat for 4-5 minutes, stirring occasionally.
9 Garnish with chopped cilantro leaves and serve hot.
If you have the time, allow boiled potatoes to cool completely before cutting them. This prevents the potatoes from breaking apart and getting mushy when you stir them.
This subzi is usually eaten with puri, an unleavened fried Indian bread, but also tastes great with chapattis.