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Suggest a better descriptionChopped potatoes (with skins) into pieces. Boil in salted water, covered, till they are tender. Drain and keep aside. Heat oil in pan, add seeds allow to splutter. Add asafoetida, ginger, garlic, curry leaves and chillies. Stir for a moment, add grated onions. Stirfry till paste is light pink in colour. Add potatoes, salt, turmeric, lemon juice, and stir. Simmer for 2 minutes. Garnish with coriander leaves. Serve hot with puris, parathas, or bread. Making time: 15 minutes (excluding boiling time) Makes: 2 servings Shelflife: Best fresh Note: To make slightly gravied potatoes, add 1/2 cup water in which 1 tablespoon wheat flour has been mixed, before adding the coriander. Simmer till the gravy gets slightly thick.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 1 servings | ||
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Calories: 85 | ||
Calories from Fat: 82 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.3mg | 5 % | |
Potassium 26.5mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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