Adapted from the chicken version , this is a lovely vegetarian option.Here we don't use ghee but use Mustard Oil.Sikandalous Potli Masala is a delicious spice mix , versatile and keeps forever though it tastes best when made fresh.You don't roast the whole spice in advance.Adjust pepper and chilies.Do not grind fine , just pound the masala to break as seen in the pic.This masala I also add halfway through cooking as I don't like to burn it out in hot oil.
1 Teaspoon Sauf.
1 Teaspoon Dhania Seeds.
1 Teaspoon Jeera.
In a wok heat up 2 tablespoons Mustard Oil ,remove from heat and add curry leaves and whole chilies to taste. After 10 seconds add the boiled potatoes and over high heat stir fry for 4-5 minutes , then add salt and 1.5 to 2 teaspoons of Sikandalous Potli Masala , mix well , cover and cook over low heat for another 6-7 minutes till done.
I often skewer 2 pieces on a toothpick and serve then up with drinks.This is a delicious simple and spicy recipe .
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