Exotic Aloo Fry With A Twist!

CREDITS

@when_ruhana_cooks
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RECIPE

2 large orange flesh sweet potatoes (cut into batons)2 purple skin sweet potatoes (cut into cubes)3 large potatoes (cut into flat discs)2 medium-large brinjal (cut into rounds)1 red pepper (cut in rings)1 green pepper (julienned)2 stems curry leaves1 teaspoon rai (black mustard seeds)1 teaspoon Jeeru (Cumin) (umin) seeds1 teaspoon kulunji (onion/ nigella seeds)1 teaspoon tal (sesame seeds) (sesame seeds)3 tablespoon oil250ml plain yoghurt1 tablespoon crushed garlicPinch saltPinch sugardhania (coriander) (coriander, chopped)
Spices-1 teaspoon fine salt½ teaspoon dhana (coriander) powder½ teaspoon Jeeru (Cumin) (cumin) powder1 teaspoon chilli powder¼ teaspoon turmeric powder(Use these amounts to season brinjal, sweet potatoes, potatoes all separately- I.e. Each veg will have the same amount of spice added to it)
METHOD:1. Steam or fry sweet potatoes, potatoes, and brinjal. All seperately.2. Saute peppers till tender.3. Mix garlic, sugar and salt in yoghurt.4. Temper all seeds with leaves in oil.5. Heat oven on grill.6. Layer down potatoes in oven proof dish.7. Then sweet potatoes, green pepper, brinjal and lastly red pepper.8. Dollop yoghurt over.9. Temper the seeds in a little oil and spoon over yoghurt.10. Place in a preheated oven to heat through, then garnish with chopped dhania (coriander) and serve.#mamataughtmewellrecipes
Note: This all in one side dish is perfect for kurdi kitchri/ as a side to grilled meats/ chicken dishes or even curry. May also replace sweet potatoes with butternut/pumpkin and saute baby spinach leaves and layer into dish.
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POSTED ON

27 Jul 2017

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