Baby potatoes - 9 to 10,
Tomato - 1 small,
Garlic - 9 to 10 big cloves or 18 - 20 small cloves,
Kashmiri red chilli powder - 2 1/2 tsp,
Salt - to taste,
Peanut oil - 3 - 4 tbsp,
Hot water - 2 - 3 tbsp.
Bhungara - 30 - 40,
Peanut oil - for frying.
Steam boil baby potatoes in pressure cooker for 3 - 4 whistle or till it gets well cooked.
Let pressure cooker cools down by itself.
Meanwhile, in a mixer grinder, add garlic cloves followed with salt, kashmiri red chilli powder and tomato pieces.
Grind into paste and keep aside.
Take out boiled potatoes from pressure cooker. Let it cool down to room temperature. Peel off the skin and set aside.
Heat oil in a kadai for frying bhungara.
Fry over medium high flame in batches.
Take out in a plate lined with paper towel and set aside.
Heat oil in a pan over medium low flame. Add prepared paste.
Keep roasting and stirring till oil starts to oozing out.
Now add 2 - 3 tbsp hot water. Mix well.
Now add boiled and peeled potatoes and mix well.
Cover with lid and let it cook for 2 - 3 minutes over medium low flame. Switch off the flame and remove from the heat.
Garnish with some chopped coriander leaves. Serve with fried bhungara.
Adjust amount of spices as per taste.
Adjust amount of garlic as per like.
Use regular sized potato and cut into pieces, if baby potatoes are not available.
If bhungara is not available, serve with pav or bread.
For video recipe -
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