Aloo Badiya Rassedar


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    • 500 gm aloo (potatoes) - peeled, boiled
    • 5-6 badiyan
    • 2 tbsp oil
    • 1 tsp cumin seeds
    • 1 tbsp salt
    • 1/2 tsp turmeric powder
    • 1/4 cup yogurt-beaten smooth
    • 2 1/2 cups water
    • 1 tbsp coriander leaves


    Step 1

    Break the potatoes, by holding them in your palm and closing your fists.

    Step 2

    Heat oil and add the badis in very briefly-just put them in, quickly turn them over and remove from oil, keep aside. They should barely get darkened.

    Step 3

    In the same oil, add cumin, when it splutters, add the potatoes and fry over high flame but just slightly. Add salt, turmeric and badis.

    Step 4

    Stir-fry till mixed well. Add enough water to cover the potatoes and badis, bring to a boil and simmer, till the badis get soft, but hold their shape.

    Step 5

    Add the yogurt and mix well and serve the aloo badi curry immediately garnished with coriander leaves.

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