Wash, scrub and pressure cook 3 large potatoes to 4-5 whistles. Let it cool, peel the skin and mash the potatoes with a masher to smooth paste. Slice the sides of hogplum and add it to the paste along with the seed. Add water to bring to required consistency. This should be semi thick. Bring to a boil adding 3-4 slit green chillies and salt.
For seasoning : Heat 1 tsp oil in a small pan, when hot add rai, when they splutter add one red chillie cut to pieces, 5-6 curry leaves and 1 tsp of hing powder. Pour this over the potato bharta and serve with rice.
Note: Some do like a bit of sourness in this ... so you can add 2tblsp beaten curds or 1tsp of tamarind water. I have added here 1 Hogplum (Ambado). You can add 1-2 bimbul-cooked & mashed if available. However this is optional & need not be added at all.
No comments:
Post a Comment
Thanks.