Tangy potato achaar
Tangy potato achaar
ByPublished: 12:00 am Oct 06, 2006
Don’t want to look at another plate of aloo ko achaar? Here’s a simple recipe for an aloo ko achaar with a twist.
It is a tasty and satisfying snack, and as it is not deep-fried, it is quite healthy to be eaten regularly.
Ingredients
• 5 medium-sized potatoes
• 6 tblsp tamarind extract
• 2 tsp vegetable oil
• 1/2 tsp cumin seeds
• 1/2 tsp ginger powder/ or ground ginger
• 1/4 tsp chilli powder
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/4 cup plain water
• 1/2 tsp salt
• Coriander leaves for garnish
Directions
• Boil the pototoes, peel and cut them into half-inch cubes and keep aside.
• In a frying-pan, heat the oil and add cumin seeds. Fry until brown.
• Add the tamarind extract, sugar, ginger, pepper, chilli powder, salt and water.
• Cook this tangy mixture over low heat for about 10 minutes, until the mixture becomes slightly thick.
• Remove from heat.
• Transfer the cut potatoes into a serving bowl
• Pour the tangy juice over it and mix thoroughly.
• Add coriander leaves for garnish. — Agencies