Recipe by Ma Field
None of the Bahji recipes on 'Zaar seem to have curry leaves so I thought I'd throw this one into the mix. From "Cardamom & Coriander" by Simon Morris. He states this is the real thing, served as snack food on the beaches of Bombay. This one makes up as a sort of Indian hash brown dish. The spice combination is the thing that makes is sing. Do your best to get fresh, fresh, fresh! You may use butter with a drop of oil (to prevent burning) rather than ghee if desired.
Top Review by LifeIsGood
I loved the use of ghee, curry leaves, mustard and cumin seeds. These are all items I had never worked with before. I think my favorite was the curry leaves. I love how they crisp up! The potatoes had a very heavy cumin flavor, which was too much for my liking. When making it again, I would cut the amount of cumin in half. Thank you for posting! Made for ZWT8 India
- 8 ounces potatoes, diced to 1/4 inch
- 2 tablespoons ghee
- 1 teaspoon brown mustard seeds
- 10 curry leaves
- 3 tablespoons onions, chopped fine
- 2 garlic cloves, minced
- 1 small green chili pepper, seeded and minced
- 2 tablespoons ground cumin
- 3⁄4 teaspoon salt
- 1 teaspoon roasted cumin seed
- 1 tablespoon cilantro, chopped
Directions See How It's Made
- Boil potatoes in salted water until half-cooked - about 5 minutes. Drain and set aside.
- Melt the ghee in frying pan. Add mustard seeds and curry leaves. Cook until sizzling. Add onion, garlic and chili.
- Cook gently over low heat until onion is soft and slightly browned.
- Add potatoes and ground cumin. Mix well. Fry until potatoes are lightly browned - about 5 minutes.
- Season with salt. Add cumin seeds and cilantro. Serve immediately.