Ingredients Potato – 1 big diced Chick Peas / Kabuli Channa -1/2 cup Water – 1 +1 cup Ghee – 1/2 tsp Oil – 1 tbsp Cardamom – 1 Cinnamon – 1″ piece Star Anise – 1 small Cloves – 2 Bay leaf – 1 small Ginger
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Ingredients Boiled Potatoes – 5 medium Coconut oil – 1 tbsp Peppercorns – 1/4 tsp Cardamom – 2 Cinnamon – 1″ piece Cloves – 3 Ginger – 1″ piece chopped Onion – 1 sliced Green chillies – 3 slit Curry leaves – 1 sprig Thin coconut milk
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Ingredients Mushroom – 200 gm, cut into pieces Boiled potato – 1 diced Oil – 1 tbsp Cloves – 2 Cardamom – 2 Cinnamon – 1″ piece Onion – 1 medium chopped Green chillies – 2 slit Curry leaves – 1 sprig Ginger – garlic paste –
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Ingredients Potatoes – 2 diced Carrot – 1 diced Onion – 1 small chopped Garlic – 1 tsp chopped Ginger – 1 tsp chopped Green chilly – 1 chopped Curry leaves – 1 sprig Mustard seeds – 1/4 tsp Cumin seeds – 1/8 tsp Curry powder/ Chicken
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Ingredients Whole Wheat flour – 3 cups Salt – to taste Water – as needed Ghee – as required For the Filling Potatoes – 4 boiled Onions – 2 finely chopped Ginger – 1 tsp finely chopped Green chillies – 4 finely chopped Cumin seeds – 1/2
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Brinjal-Potato fry is one of my favorite vegetarian dishes. My children like to eat brinjal, if I fry it this way. This side dish goes well with rice and chappathis! I am sending this recipe for the event ‘WYF – Side Dish’ hosted by Easycrafts. Ingredients Potatoes
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