Follow these steps for perfect results
Potato
boiled, peeled, and chopped
Asafoetida
Cumin Seeds
Dried Red Chilies
Pickle
Vinegar
Sugar
Oil
Wash potatoes and boil until half-cooked.
Peel and chop the potatoes.
Heat oil in a pan or kadhai.
Add potatoes and sauté until lightly browned. Remove and set aside.
In the same pan, add hing (asafoetida), cumin seeds, and dry red chilies.
After 15 seconds, add potatoes and achar (pickle).
Mix well.
Add vinegar and cook for 2-3 minutes.
Add sugar and a little water. Cook for 1 minute.
Serve hot with dal and roti.
Expert advice for the best results
Adjust the amount of pickle and red chilies according to your spice preference.
Use a good quality pickle for the best flavor.
Do not overcook the potatoes, as they will become mushy.
Everything you need to know before you start
5 mins
Can be made a day ahead and reheated.
Serve hot, garnished with coriander leaves.
Serve with dal, roti, or rice.
Pairs well with yogurt or raita.
Balances the spiciness.
Discover the story behind this recipe
A popular side dish often served as part of a thali (platter).
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