NIMAKAYYA POORI KOORA

Nimakayya Poori Koora image

This is the way my grandmother used to make poori sabji. She never ate onions, so this would satisfy even the most strict Brahmins.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 4

Number Of Ingredients 18

Ingredients

3 potatoes
2 tablespoons cooking oil
2 dried red chile peppers, broken into pieces
1 teaspoon skinned split black lentils (urad dal)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
3 green chile peppers, chopped
1 sprig fresh curry leaves
1 tablespoon minced fresh ginger root
¼ teaspoon asafoetida powder
½ teaspoon ground turmeric
1 cup water
1 teaspoon ground red pepper
salt to taste
1 tablespoon chickpea flour (besan)
1 tablespoon water
¼ cup fresh lime juice, or to taste
2 tablespoons chopped fresh cilantro

Steps:

Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; mash the flesh of the potatoes into coarse chunks.
Heat the oil in a large skillet over medium heat. Fry the red chile peppers, urad dal, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter; add the green chile peppers, curry leaves, ginger, and asafoetida powder and fry together for 1 minutes. Stir the potatoes, turmeric, and 1 cup water into the mixture; season with salt and ground red pepper.
Mix the chickpea flour and 1 tablespoon water together in a small bowl to make a paste; stir into the potato mixture and cook until it thickens, 2 to 3 minutes. Pour the lime juice over the dish and garnish with cilantro to serve.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 35.6 g, Fat 7.7 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 1.2 g, Sodium 17.7 mg, Sugar 3.4 g