A dry accompaniment to a meal of rice and curries.
INGREDIENT :
Potatoes – 500 gm.

Nigella seeds – a pinch.
Green chilies – 6 gm.
Sugar – 4 gm.

Poppy seeds – 20 gm. (heaped)

Oil – 30 ml.
Ghee – 25 gm.

Red chili powder – 5 gm.

Salt to taste.
METHOD :

Heat oil and add nigela seeds. Add diced potatoes and fry lightly for 10 mins. Grind poppy seeds with a little water and add to the potatoes. Cover with lid, stirring occasionally and adding 2 tbspn. of water. When water dries and potatoes are done, add green chilies, sugar, salt and red chilly powder. Top with ghee and allow to cook for one minute. Serve hot with rice.
Time taken — 20 mins. Serves — 4.