This is a very simple yet delicious sabji. I love eating this with some rasam and rice on the side. You can use other vegetables such as plaintains or sweet potatoes too. Serve over rice.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
229 Calories
Recipe Instructions
Step 1
Heat the oil in a large skillet. Fry the dried red chile peppers, cumin seeds, urad dal, and mustard seeds in the hot oil until the seeds begin to splutter. Add the curry leaves and continue cooking another 30 seconds. Stir the potatoes into the mixture. Season with salt. Cook and stir until the potatoes are tender, about 20 minutes. Sprinkle the red pepper and cumin powder over the potatoes; cook another 2 to 3 minutes.
Ingredients
salt to taste
½ teaspoon ground cumin
1 pound potatoes, peeled and cubed
1 tablespoon cumin seeds
¼ cup cooking oil
½ teaspoon ground red pepper
½ teaspoon mustard seeds
4 dried red chile peppers
1 sprig fresh curry leaves
2 teaspoons skinned split black lentils (urad dal)
