EKADASHI JEERA ALOO

EKADASHI JEERA ALOO
Baby potatoes tossed and cooked in jeera and fresh indian spices.
Preparation Time : 15 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Baby potatoes ,parboiled and halved500 grams

Cumin seeds 1 teaspoon

Oil 4 tablespoons

Curry leaves 15-18

Green chillies, slit 2

Rock salt (sendha namak) to taste

Sugar 1 1/2 teaspoons

Lemon juice 2 tablespoons

Fresh coriander leaves, chopped 2 tablespoons

Fresh coconut , grated 3 tablespoons

METHOD
Heat the oil in a kadai; add the cumin seeds, curry leaves and green chillies and sauté till they begin to change colour.Add the potatoes and rock salt and sauté over medium heat for two minutes. Cover and cook over low heat till the potatoes are completely done and well browned. Add the sugar, lemon juice, coriander leaves and coconut. Toss well to mix. Serve hot.