Recipe credit. De. lec. ta. bles
Pic credit. Sumi
10 baby potatoes boiled with there skins until tenderly cooked, drained & kept aside.
In a small bowl mix together:
1 1⁄4 cups of double thick yogurt
1⁄2 teaspoon turmeric
1 teaspoon chilli powder
1 teaspoon dhania (coriander) powder
1 teaspoon jeera powder
2 teaspoon brown sugar
1⁄2 teaspoon salt
Heat a bit of oil in a heavy based pot add 1 teaspoon jeera seeds, allowing it to braise for a minutues or two. Pour the yogurt mixture to the pot & cook on low for 3 to 5 minutes. Add the cooked potatoes & allow to simmer until a khuri(curd) consistency is reached. Finally chop 2 green chillies & a handful of fresh dhania (coriander) to the dish. Allow to simmer for a 5-7 minutes stirring from time to time. Serve hot with fried paapads.
Sumi amended a bit
I used sour milk instead of yogurt
used 6 normal potatoes & cubed it before boiling.
added some mustard seeds with jeera wen braising
also added whole red dry chillies & curry leaves in yogurt mixture