Batatyacha Bhareet
One more in my salad series, this is a favourite among the ones made on festival days. Tastes yum with all the pulao varieties, moist enough to be eaten with chapati and pooris too. Here goes the recipe
Ingredients
4 potatoes boiled, peeled and chopped into small squares, they are the main ingredient of the salad
3 big cups of fresh thick yogurt
For the tempering
2 tbsp of clarified butter
3 dry red chillies, broken into small pieces
1 tspn cumin seeds
1 small spoon of asafoetida
1 tspn of split black gram lentil
Fresh coriander for garnishing
Salt to taste
In a bowl take the pieces of potato, make a tempering of the clarified butter, cumin seeds, let them splutter, add the asafoetida, now the lentil, wait till it turns golden, now the chillies, make them crisp, add to the potatoes. Keep this ready till you are ready to serve. When it is time to serve add the yogurt, the coriander, salt and mix well. Serve with your meal a s a side. The medley of textures like the soft potatoes, the crisp chilli, the crackle of the lentil is fun to savour.
No comments:
Post a Comment