CHATKHARA

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ChatPatay Allu

Ingredients:
1 kg baby potatoes
1 ½ tbsp white sesame seeds
1 ½ tbsp black sesame seeds
( you may use only white or only black sesame seeds instead)
¾ tsp kashmiri chilli powder
1 tsp cumin seed powder
¼ tsp turmeric powder
salt to taste
1 sprig curry leaves
2 tbsp oil

Method:
Cook the potatoes (boil, steam or microwave) till well cooked but firm and not mashy.
As I mentioned above, you can use larger potatoes cut up into chunks, either before or after cooking them. I usually peel the potatoes, cut them up and then microwave them at 100% for 7 -8 minutes.
Now add the salt, the turmeric, chilli and cumin seed powders to the potatoes and gently mix well so that the potatoes are evenly coated with the salt and spice mixture.
In a pan or wok, heat the oil. Turn down the heat to medium and add the sesame seeds. Stir and when they start popping, add the  curry leaves. Stir once and add the spiced potatoes. Mix well so the potatoes are coated with the sesame seeds. Continue cooking on low to medium heat for another 5 -10 minutes so that the potatoes become a little crisp. Take off the heat, dish and serve warm as an accompaniment to chapati or rice.

Mirchon Ka Salan

Ingredients:

green thick mirch 8 (keep in salt water for half an hour and drain)
onion two chopped
ginger one inch grated
garlic three grated
coriander powder one tsp
turmeric powder one tsp
salt to taste
cumin seeds one tsp
coconut grated two tbsp
tamarind pulp dissolved in water one and half cup

Method:

1. heat oil in wok
2. fry the drained hari mirch till they change color, keep aside
3. add cumin seeds, once they start spluttering add chopped onions followed by ginger and garlic
4. add turmeric powder, coriander powder, grated coconut and salt keep frying now add the fried hari mirch further fry for two minutes
5. add the tamarind pulp dissolved in water
6. cover and cook for a minute or two