• 4 medium sized potatoes,
  • 2 medium sized onions,
  • 4 green chilies or chili powder ,
  • 2 teaspoon tamarind paste,
  • 1 teaspoon turmeric powder,
  • a pinch of asafoetida,
  • 1 teaspoon mustard seeds,
  • salt to taste,
  • 1 tbsp oil,
  • coriander leaves.

METHOD : Chop potatoes into 1″ dice. Rinse and keep aside. Chop chilies. Cut onions into thin pieces. Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder. Add chopped onions. Fry for some time. When onions turn transparent, add potatoes fry then add 2 cups water and stir. Cover with a lid and cook on medium heat. As potatoes turn soft, add tamarind pulp or chopped tomatoes then little sugar and salt. Cook for 5 minutes. Ras is ready. Garnish with coriander leaves and serve hot with chapati and rice.

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