Baby Potato Mint Fry

Ingredients :

Baby Potatoes - 3/4 kg boiled and peeled
Fresh Mint Leaves - 2 cups washed
Onions - 3 medium finely chopped
Oil - 3 tbsp
Salt to taste
Chilli powder to taste

For tempering:

Mustard Seeds - 1 tsp
Urad Dal - 2 tsp
Curry Leaves - 4 to 5

Method

1. Heat the oil in a kadai.
2. When its hot enough add the mustard seeds. When they crackle add the urad dal and the curry leaves and roast till golden brown.
3. Add the finely chopped onions and roast till they are translucent.
4. Roughly chop the mint leaves with scissors and add to the mixture.
5. In some time they would get nicely cooked and shrink.
6. Add salt and chillipowder as per taste.
7. Add the baby potatoes and blend well in the mixture.
8. Leave it on a low heat for some time till the potatoes get roasted well.
9. Serve hot.

We had this with rice and sambar. This would go well with pulao as well.

Kovakkai capsicum masala

Ingredients :
Kovakkai - 2 cups
Capsicum - 1 cup
Onion - 1 medium size
Salt - as required
Cumin seeds - 1/2 tsp
Oil - 5 tsp

Grind together :
Tomato -1
Ginger - half inch piece
Ginger garlic paste - 1 tsp
Corriander seeds - 2 tsp
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Garam masala - 1 tsp

Method :

1. Heat the oil in a kadai. Add some cumin seeds.
2. When they splutter add the chopped onion.
3. Roast till they turn translucent.
4. Add the kovakkai and the capsicum and sauté for a couple of minutes
5. Sprinkle some water and close with a lid and cook on a low flame till the vegetables are cooked.
6. In parallel grind the ingredients to be ground in a mixer or blender.
7. Add a tsp of oil to the ground mixture and microwave on high for 8 to 10 mins. Stir once or twice in between
8. Now add this mix to the vegetables and blend and stir everything together.
9. Add salt to taste.
10. Garnish with coriander leaves .