From Modern Indian Cooking, by Hari Nayak and Vikas Khanna
SERVES 6
1 pound potatoes, diced
4 tablespoons vegetable oil
5 garlic cloves, minced
2 teaspoon black mustard seeds
2 dried red chilies, whole
1 tablespoon Madras curry powder
6 cups dill, rinsed and chopped
Salt to taste
Boil the potatoes in a saucepan, over medium high heat, simmer for 10 to 15 minutes or until just tender. Drain well.
Heat the oil in a heavy-bottomed saucepan over medium high heat. Add the garlic and fry for 30 seconds. Add the mustard seeds, and the whole chili, cover and briefly allow the seeds to pop. Stir in the potatoes with the curry powder and sauté until fragrant. Add the dill, cover and cook over low heat for 5 minutes. Season with salt and serve hot.
From Modern Indian Cooking, by Hari Nayak and Vikas Khanna. Copyright (c) 2007 by Hari Nayak and Vikas Khanna. Published by Silverback Books. Reprinted with permission.
Copyright 2023 NPR. To see more, visit https://www.npr.org. 9(MDM3NjYwMjA5MDE1MjA1MzQ1NDk1N2ZmZQ004))