Sort ingredients
strephon
QR Code
Listen
Pdf
Peel the boiled potatoes and roughly crush them. Set aside.
Put the garlic, cumin seeds, curry leaves and green chillies in a mortar and pestle and pound the mix to a coarse, rough paste. Set aside.
Heat the oil in a heavy-based, non-stick saucepan over a medium heat.
Add the garlic and spice paste along with the asafoetida and fry for a few seconds, stirring well.
Reduce the heat to low and add the turmeric, sugar and crushed potatoes, mixing well.
Season to taste, then cover and cook for 1-2 minutes.
Turn off the heat, squeeze over the lemon juice and garnish with fresh coriander.
Serve with puris, dal and a pickle of your choice.