Ingredients:
2 medium sized potatoes - peeled and cut into 8 pieces
4 parwals/patals - cut into 2 pieces from middle (horizontal)
1 tomato - chopped
1 medium size onion - chopped
2 green chillies - slit into two pieces
1/4 tsp ginger garlic paste
1/2 tsp zeera
1 tsp zeera powder
1 tsp dhania powder
1 tsp red chilly powder (optional)
2 tbsp refined oil
1 tbsp curd mixed in 1 cup water (whisk very well till the lumps gone)
Salt as per taste
For the tadka:
2 green cardamoms
1 inch cinnamon stick
1/2 tsp hing or asfoetida (mixed in 1 tsp water)
1 tsp ghee or clarified butter
MAKING THE STEW:
Since this is a stew so we cook in the pressure cooker. If want to cook in kadai, then you will need to use boiled potatoes and fry the parwal separately and keep it ready to be added as per the recipe. All the other steps as given below can be followed for preparing the dish.
Take the pressure cooker and put on the gas. Now add the refined oil and keep medium flame. Once it is enough warm (not smoking) add the zeera and green chillies. As they start sputtering, lower the flame and add the onion. Fry till the onions brown on the edges. Now add the ginger garlic paste and let it cook on the same low flame for 1-2 mins. Stir in between for them to mix properly. Keep low flame.
Next add the parwal/patal and fry for about 5 mins (on low flame). Now add the potatoes, tomatoes, zeera powder, dhania powder, red chilly powder (if adding) and the salt as per taste. Cook for 9-10 mins on low flame. Once you see some oil separating on the edges of this mixture. Add the curd & water mix. Keep the flame low.
This has to be done fast: Now prepare the tadka. In a separate small pan add the ghee. Once warm add all the ingredients of the tadka. Now transfer this onto the stew in the pressure cooker.
Once the tadka added, adjust the water and the salt. Water should just cover the vegeatbles. Put the lid on and give pressure till 2 whistles on medium flame.
Once pressure releases, open the lid and transfer the dish into a serving bowl.
Sprinkle some finely chopped green chillies and coriander for garnish (optional).
Serve with hot chappatis or parathas and lots of love.
Cheers!!!
