anandhuvasudev/southindiandish huggingface dataset:
Ingredients: curd buttermilk,coconut,poha (flattened rice),mangalorean cucumber bannada sautekaisambar cucumber,mustard seeds,curry leaves,dry red chillies,methi seeds (fenugreek seeds),green chillies,sunflower oil

Bannada Saute Majjige Huli Recipe (Malabar Cucumber Mor Kuzhambu), 1 cup Fresh coconut - grated,2 Green Chillies,1/2 kg Mangalorean cucumber - or bannada sautekai/sambar cucumber,1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Mustard seeds,10 Curry leaves,1 tablespoon Poha (Flattened rice),2 Dry Red Chillies,1 teaspoon Sunflower Oil,2 cups Curd (Dahi / Yogurt) - or buttermilk, 40, Malabar, To prepare Bannada Saute Majjige Huli Recipe (Malabar Cucumber Mor Kuzhambu), boil malabar cucumber/sambar saute/bannada sautekai and green chillies in enough water.Soak poha for a few minutes and grind with coconut and curd in a mixer.Grind to a smooth consistency.Add this mixture to the vegetables.
Add more curds or water according to the consistency you prefer.Mix well in a saucepan and bring to a boil on a slow flame.
Switch off immediately when it comes to a boil.
Keep aside.Heat oil and add mustard seeds.
When they start crackling, add methi seeds, red chillies and fry till it turns brown.
Add curry leaves now and switch off the gas.Pour this on the Bannada Saute Majjige Huli Recipe (Malabar Cucumber Mor Kuzhambu).Serve Bannada Saute Majjige Huli Recipe hot with rice, papad and spicy Thatte idlis for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anitha_Balaji/Udupi_Style_More_Kozhambu_1600.jpg, 10
Ingredients: salt,mutton piece,black cardamom (badi elaichi),coriander powder,mustard oil,coriander (dhania) leaves,bay leaf (tej patta),cardamom (elaichi) podsseeds,ajwain (carom seeds),red chilli powder,tomato quadrants,black peppercorns,onion,cinnamon stick (dalchini),mace (javitri),cloves (laung),ginger paste,turmeric powder,green chillies,garlic paste

Tamatar Gosht Recipe-Mutton In Tomato Curry, Salt - as required,2 Onions - minced,1 tablespoon Coriander Powder (Dhania),1-1/2 tablespoon Garlic - paste,1/2 teaspoon Turmeric powder (Haldi),1/2 Cinnamon Stick (Dalchini),500 grams Mutton - cut into medium piece,3 Tomatoes - cut into 4 quadrants,2 Bay leaf (tej patta),4 Whole Black Peppercorns,4 Green Chillies - slit,1 teaspoon Red Chilli powder,2 Cardamom (Elaichi) Pods/Seeds,2 tablespoons Coriander (Dhania) Leaves - chopped,1 teaspoon Ajwain (Carom seeds),1/2 cup Mustard oil,1 tablespoon Ginger - paste,2 Cloves (Laung),1 Black cardamom (Badi Elaichi),1 teaspoon Mace (Javitri), 50, North Indian Recipes, To begin making the Tamatar Gosht Recipe recipe, wash the mutton nicely and keep it aside.Soak all the whole spices in 1/2 cup of water for 10 to 15 minutes expect bay leaf and shah jeera.Once the spices are soaked nicely, grind them into a fine paste in a grinder and collect in a bowl and set side.Heat oil in a pressure cooker (preferable wide mouth) and add shahi jeera and bay leaf in it.Once the shahi jeera starts to crackle, add minced onion or onion paste and saute till raw smell goes off.Now add ginger garlic paste and fry all together till brownish in colour.Add in the slit green chilies, mutton pieces, tomatoes and mix well for few minutes till mutton starts loosing moisture.Now add turmeric powder, red chilli powder, coriander powder and 1 tablespoon of garam masala paste and fry well till oil starts leaving sides.Add salt as per taste and adjust oil if required.Once the masala is fried well, add in 1 cup of water or more(as per the consistency of the curry required) and stir well.Close the lid of the cooker and let it whistle 4 to 5 times or till the mutton is cooked.
Do not over cook the mutton else it will go mushy and mix in the curry.Once the curry is done and the steam is released from the cooker, open the lid carefully and give a quick stir.Transfer the curry into a serving bowl and garnish with fresh coriander.Serve this enticing Tamatar Gosht with Roti or Rice with a dash of lemon juice on it., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/TAMATAR_GOSHT__MUTTON_COOKED_IN_TOMATO_CURRY.jpg, 20
Ingredients: salt,ginger,coriander leaves,cumin powder,black salt salt,chaat masala powder,green chillitake black pepper powder,water cold,curd,mint leaves,asafetida

 Masala Chaas Recipe,  5 mint leaves - finely chopped, 1-1 / 2 cup water - cold, 1 green chili - finely chopped Take 1/8 teaspoon black pepper powder, 1/4 teaspoon cumin powder,3/4 cup curd, asafetida - a pinch, 1/8 teaspoon black salt or rock salt, 1/8 teaspoon ginger - grated, salt - as per taste, coriander leaves - a little, 1/4 teaspoon chaat masala powder, 10, Indian, To make Masala Chas recipe, firstly add curd, cumin powder, chaat masala powder, black salt, ginger, green chillies, black pepper powder, asafoetida, salt, cold water in a bowl and blend it well with the help of blenders.
After blending, add the Chas to the gloss.
Add coriander and mint to top and mix.
(If you want, you can also grind the mint and make pulses.
Serve Masala Chas with Rajasthani Dal Baati Churma and Mirchi Chili for dinner.
You can drink it even after eating it during the day., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Beverages/Masala_Chaas_Recipe_Indian_Spiced_Buttermilk-1_1600.jpg, 11
Ingredients: salt,green chilli,coconut,mustard seeds,asafoetida (hing),jaggery,dry red chilli,curry leaves,white urad dal (split),cumin seeds (jeera),green amaranth,sunflower oil

Karnataka Style Harive Soppu Bendi Recipe (Amaranth Leaves Cooked in Coconut Broth), 1 cup Fresh coconut - grated,1 Dry Red Chilli,1 Green Chilli,2 teaspoons Sunflower Oil,1/2 White Urad Dal (Split),Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Jaggery - crushed,Green Amaranth Leaves - a bunch,1 teaspoon Mustard seeds,Asafoetida (hing) - a pinch,1 sprig Curry leaves, 20, Karnataka, To begin making Harive Soppu Bendi Recipe (Karnataka Style Amaranth Leaves Cooked in Coconut Broth), clean, wash and rough chop the amaranth greens and keep aside.Make a smooth paste of the grated coconut, cumin seeds and green chilli using a mixer grinder with little water and keep aside.Now, cook the amaranth greens along with water and jaggery with 2 cups of water until the greens wilts.To this add the ground coconut masala paste and simmer for 10 minutes.Season with salt mix well and keep aside.Now heat oil in a small tadka pan, add mustard and urad dal and let it splutter.Once they splutter, add the asafoetida, red chilli and curry leaves and let it crackle.Once done, switch off the flame and transfer the tadka over the amaranth greens mixture.Serve the Harive Soppu Bendi Recipe (Karnataka Style Amaranth Leaves Cooked in Coconut Broth) along with steamed rice, Hunase Saaru Recipe (Mysore Style Spicy Tamarind Rasam), Gorikayi Palya Recipe  and elai vadam for a simple weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Harive_Soppu_Bendi_Recipe_Karnataka_Style_Amaranth_Leaves_Cooked_in_Coconut_Broth.jpg, 12
Ingredients: turmeric powder,salt,tomato,ginger,cumin,tsp red chilli powder,kasoori methi,onion,oil,coriander powder,almond milk water,cashews,bud garlic,green chillies,green peas,garam masala powder

 Matar Masala Recipe,  1 to 2 tsp almond milk - or water, 1 tsp coriander powder, 2 inch ginger, 2 onions, 10 bud garlic, kasoori methi - a pinch, salt - as per taste , 20 cashews, 3 tomatoes, 1/2 tsp turmeric powder, 1/2 tsp garam masala powder,1 cup green peas, 1 tsp cumin, 2 tbsp oil, 3 green chillies, 1-1 / 2 tsp red chilli powder, 50, Indian, To make the pea masala recipe, firstly put the peas in a saucepan with water and a pinch of salt and cook till it becomes soft.
Take care not to over cook the peas.
Now heat oil in a pan.
Add ginger, garlic and cook for 1 to 2 minutes.
Now add onions and cook till they become soft.
After the onion becomes soft, add green chilies, tomatoes and cook till the tomatoes become soft.
Now turn off the gas and allow this mixture to cool.
After cooling, add it to a mixer grinder and make a paste.
Keep it aside.
Till then add cashew nuts, almond milk / water and grind them in a mixer grinder.
Keep this paste separately.
Now heat oil in a pan.
Add cumin seeds and let it splutter.
After the cumin seeds crackle, add onion tomato paste and let it cook for 3 to 4 minutes.
Now add turmeric powder, red chili powder, coriander powder, salt and mix well.
Let it cook for 3 to 4 minutes.
Now add green peas and let it cook for 5 minutes.
Add kasoori methi and mix.
After 2 minutes add cashew paste and let it cook on low heat for 3 minutes.
Finally add garam masala, mix and garnish with green coriander.
Serve Matar Masala Recipe along with Boondi Raita and Tawa Paratha for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Matar_Masala.jpg, 16
Ingredients: tomato,salt,yellow moong dal (split),green chilli,mustard seeds,asafoetida (hing),water,dry red chilli,curry leaves,cumin seeds (jeera),tamarind paste,turmeric powder,sunflower oil

Pesara Pappu Pulusu Recipe, 1 pinch Turmeric powder (Haldi),1 Dry Red Chilli,1/2 teaspoon Mustard seeds,Salt - to taste,Water - as needed,1 Green Chilli - slit,1/2 cup Yellow Moong Dal (Split),2 tablespoons Tamarind Paste - (adjust),2 Tomatoes,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Sunflower Oil,1/4 teaspoon Asafoetida (hing),1 sprig Curry leaves, 25, Andhra, To begin making Pesara Pappu Pulusu Recipe, pressure cook moong dal with a cup of water till cooked, for about 2 whistles.Once the pressure releases, mash the dal with a potato masher, add salt and turmeric and a cup of water.
Keep aside.
In a heavy bottomed pan, heat some oil add in chopped tomatoes, curry leaves and green chillies and saute for two minutes.
Once the tomatoes are mushy, add the dal to this mixture.
Stir until all the ingredients combine.
Add tamarind puree and mix well.
Cover the pan and simmer for about 5 minutes.In a tadka pan, heat oil on low flame, mustard seeds, cumin seeds and red chilli.
When the seeds start to splutter turn off heart, add hing and pour this tempering to the dal mixture.
Serve Pesara Pappu Pulusu Recipe with Steamed Rice, Andhra Gongura Pachadi, Kakarakaya Vepudu Recipe, Andhra Style Nalla Karam Podi Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anu.mallajosyula-gmail.com/Pesarapappu_Pulusu_Recipe_edited.jpg, 13
Ingredients: salt,yellow moong dal (split),ginger,asafoetida (hing),coriander (dhania) leaves,cloves garlic,onion,cumin seeds (jeera),green chillies,sunflower oil

Moong Bhajji Recipe-Moong Fritters, Sunflower Oil - for deep frying,Coriander (Dhania) Leaves - chopped,4 cloves Garlic,1 inch Ginger - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Onion - chopped,1/2 teaspoon Asafoetida (hing),1 cup Yellow Moong Dal (Split) - soaked in water for 2 hours,4 Green Chillies - chopped, 40, Indian, To begin making the Moong Bhajji Recipe, first wash and soak the moong dal for an hour.Drain the water from the dal completely and coarsely grind the dal along with garlic, ginger, green chillies, salt, cumin seeds and hing in a mixer grinder.
Do not use any water for grinding.Add this dal mixture in a mixing bowl along  with onion and coriander leaves.Heat the oil in a wok/kadhai and drop small portions (about ½ teaspoon) of the dal batter into it.
Fry till golden brown.
Fry the Bhajji in batches.
Take out the Moong Bhajji with a slotted spoon and drain on absorbent paper.You can also make these moong bhajji healthier by frying them in a paniyaram panHeat a Kuzhi paniyaram pan over medium heat, add 1/2 teaspoon of oil in each of the cavities of the pan.Spoon a tablespoon of moong bhaji batter into each of the cavities and pan fry until browned and crisp, flip on the other side and cook as well.Serve Moong Bhajji with Dhaniya Pudina Chutney and Date Tamarind Chutney for a tea time snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Moong_Bhajji.jpg, 10
Ingredients: tomato,salt,kalonji (onion nigella seeds),ginger,parangikai pumpkin,mustard oil,mustard seeds,bay leaf (tej patta),asafoetida (hing),potato (aloo),jaggery,dry red chillies,panch phoran masala,turmeric powder,green chillies,kala chana (brown chickpeas)

Kumror Chokka Recipe - Kaddu Kala Chana Sabzi | Pumpkin Chickpea Curry, 2 Potato (Aloo) - peeled and diced,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,500 grams Kaddu (Parangikai/ Pumpkin) - peeled and diced,1/2 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Salt - or to taste,1 Tomato - finely chopped,2 Green Chillies - slit,2 teaspoons Panch Phoran Masala,2 tablespoons Mustard oil,2 Dry Red Chillies,1 Bay leaf (tej patta),1/4 teaspoon Asafoetida (hing),1/2 cup Kala Chana (Brown Chickpeas) - soaked overnight,1 teaspoon Jaggery,1 inch Ginger - finely chopped, 150, Bengali Recipes, To begin making the Kumror Chokka Recipe, prep all the ingredients and keep ready.Cook the soaked kala chana/ chickpeas in the pressure cooker along with a little salt and water.
Add water such that it is just about 1-1/2 inches above the chickpeas.
Pressure cook for 4 whistles and turn the heat to low.
Simmer for another 15 minutes and turn off the heat.
Allow the pressure to release naturally.Once the pressure has released, drain the excess water if any and keep the chickpeas aside.Heat 1 tablespoon mustard oil in a heavy bottomed pan, add potato, sprinkle a little salt and roast on medium heat until it turns light brown.
Cover the pan for a few minutes to fasten the cooking of the potatoes.Once cooked and roasted, transfer to a bowl and keep this aside.
In the same pan; add the remaining mustard oil.
Add the mustard seeds, kalonji, asafoetida, ginger, green chillies, bay leaf and red chillies.
Stir fry for a few seconds.Add the pumpkin, tomatoes, panch phoran, turmeric powder and salt.
Give it a stir and cover the pan.
Cook the pumpkin until it is almost cooked.Towards the last part of the cooking process, stir in the roasted potatoes, chickpeas and jaggery to the pumpkin.Simmer for another 5 minutes so all the flavors get well incorporated into to make a delicious tasting Kumror Chokka.Once done, check the taste and adjust the salt and flavours accordingly.
Turn off the heat and transfer the Kumror Chokka to a serving bowl and serve hot.Serve Kumror Chokka along with Bengali Style Cholar Dal and Bengali Luchi for a wholesome lunch., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Kumror_Chokka_Recipe_Pumpkin_Curry_With_Black_Chickpeas__2_1600.jpg, 16
Ingredients: coriander (dhania) leaves,salt per requirement,black peppercorns ground,jalapenos,onion,eggs,cherry tomato,sunflower oil

Spicy Jalapeno Scrambled Eggs Recipe, 2 Onions - chopped finely,2 Pickled Jalapenos - deseeded and cubed finely,8 Cherry tomatoes - deseeded and chopped,1 teaspoon Salt - adjustable per requirement,5 Whole Eggs - beaten,1 teaspoon Whole Black Peppercorns - freshly ground,2 tablespoon Coriander (Dhania) Leaves - chopped finely,2 tablespoons Sunflower Oil, 25, Mexican, To begin making the Spicy Jalapeno Scrambled Eggs recipe, firstly heat oil in a wide pan over medium heat.Add onion, tomato and Jalapeno peppers to the skillet.Cook, stirring them continuously until onions become slightly transparent.
Do not overcook as the vegetables will turn mushy.Add beaten eggs and cilantro to the vegetables.
Season with salt and pepper.Leave them undisturbed for about 2 minutes, until the eggs form a layer.Fold the eggs occasionally and cook until they are completely cooked.
Serve Spicy Jalapeno Scrambled Eggs with toast and a hot cup of tea or coffee for breakfast.Serve Spicy Jalapeno Scrambled Eggs with toast and a hot cup of Beet Latte Recipes or a Cold Coffee Smoothie Recipe for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Spicy_Jalepeno_Scrambled_Eggs.jpg, 8
Ingredients: salt,red bell pepper (capsicum),ginger,wheat flour,green chilli,amchur (dry mango powder),coriander powder,green peas (matar),cloves garlic,red chilli powder,water,onion,tofu,turmeric powder,instant oats (oatmeal),sunflower oil

Oats, Peas & Tofu Stuffed Paratha Recipe, Water - for kneading,1/2 cup Instant Oats (Oatmeal) - soaked in 2 tablespoon water,1 Red Bell pepper (Capsicum) - finely chopped,1 cup Tofu - crumbled,1 inch Ginger - chopped,Salt - to taste,1 teaspoon Coriander Powder (Dhania),1 Onion - chopped,1 Green Chilli - chopped,Sunflower Oil - for kneading,1 cup Whole Wheat Flour,1/2 cup Green peas (Matar),4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder),2 teaspoon Red Chilli powder, 45, North Indian Recipes, To begin making the Oats, Peas & Tofu Stuffed Paratha Recipe we will first prep all the ingredients and keep them ready.We will first knead the dough for the paratha.
In a large mixing bowl, add the flour and salt.
Add water little at a time and knead to make a soft and smooth dough.Once all the flour has come together, drizzle a teaspoon of oil on the top of the dough and knead for another couple of minutes.
Cover the dough and keep aside.We will now proceed to make the stuffing.Heat a skillet on a medium heat with some oil, add in the garlic and ginger, saute them well.
Then add in the chopped onion, green chillies, bell peppers and peas.
Saute them till it is half cooked.
    Add in the crumbled tofu, soaked oats and all the spice powders, cook them well on the medium heat till the raw smell of the spice goes away.
Keep it aside.Divide the dough portions into medium lemon size balls.
Place some flour aside for dusting.Pat the portion of the dough and dust it in flour.
Roll out the dough into a 5 inch diameter circle.
Spoon a large portion of the filling in the center of the circle.Bring the edges of the circle to the center, pinch and seal gently.
Lightly flatten the dough again with your palm.Roll the paratha, adding very little pressure so the filling stays inside and does not ooze out.Proceed the same way to fill the remaining Oats, Peas & Tofu Stuffed  Paratha.The next step is to cook the paratha on the skillet or roti tawa.
Preheat the skillet and then place the rolled out paratha on the skillet.Flip and cook on both sides until brown spots appear and the paratha is fully cooked.
Drizzle ghee or oil on the paratha and cook on low to medium heat until the paratha is cooked through and golden brown on both sides.Once cooked, transfer the paratha to a platter and cook the remaining Oats, Peas & Tofu Stuffed  Parathas the similar way.Serve the Oats, Peas & Tofu Stuffed Paratha Recipe along with Garlic yogurt or just a pickle by the side to relish your breakfast meal or Lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Oats_Peas__Tofu_Stuffed_Paratha_Recipe.jpg, 16
Ingredients: salt,wheat flour,corn flour,plums black red,water,caster sugar,vanilla ice,whipped,flour (maida),butter

Plum Galette Recipe With A Flaky Whole Wheat Pie Crust, 1/2 cup Butter - cut into cubes,8 tablespoons Caster Sugar,5 Plums - black or red,1/4 teaspoon Salt,1 cups Whole Wheat Flour,1/2 cup All Purpose Flour (Maida),3 to 4 tablespoons Chilled water,2 tablespoons Corn flour,Vanilla Ice cream - or whipped cream to serve with, 105, French, To begin making Plum Galette Recipe, we will first have to get the pie dough ready and refrigerate it for a couple of hours.
First get all the ingredients ready for the pie dough and get your butter cut into small pea size pieces.In a large mixing bowl, combine the flour, salt, and sugar.
Add the butter into the flour mixture.Work the butter into the flour with your fingers until the mixture resembles a coarse meal.
When you hold the flour together, it should hold tight and when you let it loose, it will fall apart.Sprinkle ice water onto the flour and butter mixture.
Using your hands push the dough from the sides to the middle of the bowl to form a ball that holds together.Make sure to add little water at a time, as the heat from your hands will melt the butter and help form the dough as well.You can transfer the pie dough on to a work surface and knead the dough until all the flour has come together to form a smooth dough.Once done, wrap the dough in a cling film or a plastic wrap and refrigerate it for a couple of hours.
This refrigeration process helps to give the pie crust a flaky texture.Once refrigerated, we are now ready to roll the dough to form a crust.Preheat the oven at 180 C and line a baking sheet with parchment paper or generously flour the baking sheet.
Get the plums cut to the desired size and get the remaining ingredients ready.Place the dough on a generously floured surface and roll the pie dough into a 11 to 12 inch round.Transfer the pie dough into the baking sheet.
 In a mixing bowl, stir together the corn flour, sugar and plums.
Spread this plum mixture evenly over the rolled out pie crust keeping the edges free for folding.Once you have arranged the plums, fold the outer edge of the dough and cover part of the plums that are towards the edge.
You can decorate the edges by pleating them, using the fold technique.Place the Plum Galette into the preheated oven, loosely cover with an aluminum foil and bake for about 35 to 40 minutes.
After about 35 minutes, you will notice the plum is bubbling.
At this stage, uncover the Plum Galette and bake in the open for another 5 to 8 minutes.Once done and you notice the sides of the Galette is browned golden and crisp, remove from the oven.
Cool the Plum Galette, this process helps the plum mixture to become firm.
Serve the Plum Galette  along with whipped cream or vanilla ice cream as a party dessert., https://www.archanaskitchen.com/images/archanaskitchen/Dessert_Pies/Plum_Galette_Tart_Dessert_Party_Recipe-1.jpg, 10
Ingredients: coconut,black peppercorns,tamarind marble,coriander (dhania) seeds,dry red chillies,turmeric powder,coconut oil,ash gourd chips

Vadyancho Ross Recipe (Ash Gourd Chips Curry), 1/2 teaspoon Turmeric powder (Haldi),Tamarind - Marble size ball,2 Dry Red Chillies,1 teaspoon Coriander (Dhania) Seeds,1 teaspoon Coconut Oil,15 Ash Gourd Chips,3 Whole Black Peppercorns,1/4 Cup Fresh coconut - grated, 20, Goan Recipes, To begin making the Vadyancho Ross recipe, On a medium high heat, fry the ash gourd chips on a frying pan using a teaspoon of oil.Once they are nice and crisp on both the sides, remove them out on a plate and keep aside.Grind together grated coconut, peppercorns, coriander seeds, turmeric powder, dry red chilies and tamarind using very little water.Take the ground paste in a saucepan kept on medium heat and allow to boil.
Once it boils, add the fried ash gourd chips and mix.
Allow the mixture to boil for 2-3 more minutes.Finally add salt, mix and remove from heat.
Serve hot.Serve Vadyancho Ross along with Steamed Rice and Suran Fodi for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Vadyancho_Ross__Ash_gourd_Chips_Curry.jpg, 8
Ingredients: turmeric powder,rye,asafoetida,red chilli powder,oil salt by,curry leaves,potatoes,cumin seeds

 Spicy Potato Roast Recipe (Recipe In Hindi),  1/2 teaspoon Asafoetida, 6 Curry leaves, 1/2 teaspoon Cumin seeds, 1/2 teaspoon Red Chilli Powder, 1/4 teaspoon Turmeric Powder, 1/2 teaspoon Rye, Oil - Salt by taste,3 Potatoes - boiled, 40, South Indian Recipes, To make a spicy potato roast, first boil the potatoes in a pressure cooker with salt and water.
When the potato cools down, cut it to medium size and mix turmeric powder, salt, red chili powder in it.
Now heat oil in a pan.
Add mustard seeds, cumin seeds, curry leaves, asafoetida and roast it for 10 to 15 seconds.
Add boiled potatoes and mix well.
Now slow down the gas and cover the pan.
Cook the potatoes till crisp and keep stirring them in bitches.
Once again see salt and spices and then serve it hot.
Serve the tart aloo roast with punchy lentils, boondi raita and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Urulaikizhangu_Roast_Spicy_Potato_Roast_Recipe-10.jpg, 8