Follow these steps for perfect results
Baby Potatoes
peeled
Garlic
chopped finely
Gram flour (besan)
optional
Salt
to taste
Green Chilli (bajji variety)
cut into chunks
Sunflower Oil
Rice flour
optional
Turmeric powder (Haldi)
Curry leaves
Pressure cook baby potatoes for 1-2 whistles until al dente.
Prep all ingredients and cut miligai into chunks.
Once the pressure releases, peel the potatoes.
Heat oil in a shallow frying pan and fry chopped garlic.
Add bhajji milagai and fry for about a minute.
Add baby potatoes and saute.
Add curry leaves, salt, and turmeric evenly.
Optionally add gram flour and rice flour for a crunchy texture.
Mix well and saute lightly until crispy.
Serve as a side dish with sambar, rice, and vadam.
Expert advice for the best results
Adjust the amount of green chilies to your spice preference.
For extra flavor, add a pinch of amchur (dried mango powder) after frying.
Everything you need to know before you start
10 mins
Potatoes can be cooked in advance.
Serve hot, garnished with a sprig of curry leaves.
Serve as a side dish with rice and sambar.
Enjoy as a snack with tea or coffee.
The spice of the dish pairs well with the warmth of masala chai.
Discover the story behind this recipe
Common side dish in South Indian cuisine.
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