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SHAKARKANDIrecipes

SHAKARKANDI2largecubedandboiled
Curd1cup
GramFlour1tsp
Chillipowder2tsp
CorianderPowder1tblspn
GaramMasalaPowder1tsp
Turmericpowder1/2tsp
CorianderLeaves/Cilantroforgarnishing
Salttotaste
ForSeasoning:
Oil3tblspn
MustardSeeds1tsp
CuminSeeds/1tsp
Cinnamon/1smallstick
Cloves/2
NigellaSeeds/1tsp
FennelSeeds/1tsp
Method:
Cookpotatoesuntillitiscompltelycooked.Removeitandset
aside.
Inamixingbowladdgramflour,curd,chillipowder,coriander
powder,garammasalapowderandbeatwell..Thereshouldbe

nolumps.Setthisasideforamoment.
Heatoilinakadai.Addalltheseasoningingrediantsinthe
givenorderstartingfrommustardseedsandletitfryfor30sec.
Addinthegramflourmixtureandbrngittoboil.Seasonwith
saltandmixwell.
Addincookedpotatoesandsimmerthisfor1015mins.Add
morewaterifthegravyistoothick.