What a simple yet delicious side dish this one turned out to be. Simply unbelievable. I chose this dish from Vaishali ’s space who also happens to be my partner for this month’s Blog Hop Wednesdays for its utter simplicity not to mention that it could be made in a jiffy. As Vaishali happens to be well travelled, she knows very well about food and I find all her posts very informative and do check out the thalis that she posted recently and you will be amazed at all the info that you read. A vivacious lady so full of life and zest that I really envy her and all I can do is hope and pray that I turn out to be just like her when I reach her age.

Jodhpuri Aloo

You’ll need:

Baby Potatoes – 1/2 Kgs

Cumin seeds – 1 tsp

Fennel Seeds – 1 tsp

White Sesame Seeds – 1 tsp

Chilli flakes – 1/2 tsp

Red chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Whole dry red chillies – 2

Asafetida – 2 pinch

Thick tamarind extract – 1 tbsp

Salt – to taste

Oil – 2 tbsp

Method:

Pressure cook the baby potatoes with enough water. Peel the skin and keep aside.

Heat oil in a kadai. Add asafetida, cumin seeds, fennel seeds, whole red chilli and white sesame seeds and let them roast for 2 seconds. Add potatoes, chilli flakes, spice powders, salt and toss well. Add tamarind extract and let it cook for 2 min over low flame.

Take off fire, garnish with coriander leaves and serve hot with rice.

To make your own Chilli flakes: Break the red chilli into 2 or 3 pieces and shake well to get rid of the seeds inside and discard them. Place the broken chillies in a mixer jar and pulse at regular intervals to get even flakes. Let it cool. Store in a clean, dry jar and use as required.

Notes: