Aaloo (potato) - 4 (medium size, boiled, peeled and crushed)
Green Chilli - 2 (slit)
Ginger - 1/2 " (grated)
Methi (fenugreek seeds) - 1 tsp
Mustard Oil - 2 tsp
Haldi (turmeric powder) - 1/4 tsp
Salt to taste
Water - 2 cups
Method of Preparation
1. Heat oil in a kedai
. Add methi.
2. Once methi changes colour, add aaloo, haldi powder and salt.
3. Fry for few minutes and add water.
4. Allow to boil for 2 minutes.
5. Add green chilli and ginger, and cook for another 10 min. at low flame.
6. Serve hot with Poori.
Notes & Tips