Fun with leftovers - this came out fabulous and I ended up using boiled potatoes that were in the fridge along with
No brainer recipe - but a fun one . I used my carrot chutney - you can go with a regular green chutney or any that you please . This recipe works great with Paneer. All quantities approximates , the recipe is just a suggestion.
250 Grams Boiled Potatoes - Crumble with your hands.
4 Tablespoons Carrot Chutney Chutney - Will depend upon the chili factor of the chutney used.
1 Teaspoon Rai.
Dried Red Chilies.
Heat oil , splutter rai seeds . Once they stop bouncing all over add curry putta and dried red chilies , 30 seconds later add the chutney along with equal amount of water , bring to boil , add salt and alus , cook covered for 3-4 minutes till water evaporates and you are left with deliciously coated spicy alus !
Delicious and very versatile , this chutney is a must make . Garlic and chili you adapt to suit your palate .
250 Grams Carrots - Peel and cube.
6-8 Dried Red Chilies.
6-8 Cloves of Garlic.
1 Tablespoon Oil .
1-2 Tablespoons Lemon Juice.
1/2 Teaspoon Sugar.
1/2 Cup Water
Now add lemon juice salt and sugar - cook another minute. Allow this to cool and blend without adding more water.Adjust flavors.