Thursday, February 9, 2012

Batatya Kismoor


Boiled potato is always handy. There are just limitless possibilities. For serving as a salad, try making gojju or this kismoor. Simple and delicious!

Amma's Batatya Kismoor
Potato salad
2 medium potatoes, boiled, peeled lightly mashed
1/4 cup finely chopped red/purple onion
2 green chilies, finely chopped
salt to taste
2 tbsp lemon juice, freshly squeezed

Tempering
1 tbsp coconut oil
1/2 tsp mustard seeds
1/4 tsp asafoetida/hing
1 red chili, halved
2 sprigs curry leaves, torn

Method
1. Mix all the ingredients except tempering.
2. Heat coconut oil in a small saucepan. Add the tempering ingredients.
3. Drizzle the sizzling oil over the salad. Mix well.
4. Serve as an accompaniment with daaLi tauy, rice and any upkari.

Note -
1. You can chop the potatoes if you like. The recipes says to mash it "lightly". So do not make a mush. You should be able to see the pieces of potatoes.
2. For the authentic flavor, coconut oil is a must.


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