By Rachana Yemula | Posted: October 10, 2018
Enjoy this quick and simple recipe with added authentic flavors. Potato is a good source of starch, a great way to replenish the body energy stores after a fast. Cooked exclusively during the festive season in eastern cultures, it can be a grounding food in some colder climates. A clean vegan, vegetarian, gluten-free recipe for your higher senses.
Ingredients
3 medium size potatoes - cut into wedges
2 tbsp - kusuri methi ( Dried fenugreek )
1 inch - ginger, freshly grated
1 pinch - hing ( asafetida )
1/4 tsp - black mustard seeds
1/4 tsp - cumin seeds
4 - curry leaves ( optional )
1 - green chilli slit in half lengthwise
1 - tbsp ghee/organic coconut oil
1/4 tsp - turmeric
4 - whole peppercorns crushed ( optional )
Salt to taste
1 small bunch - fresh cilantro - chopped
1 tsp - fresh squeezed lemon juice ( optional )
Preparation method
- Wash and peel the potato, cut them into wedges
- Bring water to boil in a pan with 1/4 teaspoon salt
- Now add the potatoes to boiling water and boil for 8-10 minutes until soft
- Turn off the flame, drain the potatoes and set aside to cool.
- Heat ghee/oil in a saute pan on a medium flame
- Add mustard seeds and cumin seeds, fry until you hear them sizzle and a pop
- Add hing, curry leaves, green chilli, crushed peppercorn and kusuri methi
- Now add the boiled potato, turmeric, and salt. Gently mix so as not to break the potato wedges.
- Cook for 3 minutes on low heat until desired consistency.
- Turn off the heat and add freshly grated ginger
- Garnish with freshly chopped cilantro to complete the dish
- You can add fresh lemon juice for added zesty taste.
Note: For a vegan version use organic coconut oil or any organic oil in place of ghee. Optional ingredients can be omitted
Health facts:
Fenugreek may have beneficial effects in maintaining blood sugar levels, ideal body weight and various other health benefits. Potatoes are a rich source of B-complex vitamins, Vitamin C, manganese and other essential elements necessary for the body.
Recipe by Rachana Yemula, Certified Integrative Nutrition Health Coach, Founder of Wellnessboon, Doctor, Yogi and Meditator.
