Thiksani Humman-Type-2(Potato Fresh Pickle)
This is a pickle, like yam pickle with different ingredients. As this is a freshly made one, it can be stored in a fridge for a few days. Goes well with idli/dosa, rice etc.
Ingredients:
potato-1(large),
red chillies-6,
hing-1/8 tsp,
corriander seeds-1/2 tsp,
methi seeds-1/8 tsp,
mustard-1 tsps,
tamarind-1 lemon size ball,
oil for frying,
salt to taste.
For seasoning:
mustard-1 tsp,
coconut oil- 1 tsp,
curry leaves.
Method:
Soak the tamarind in little water.
Fry corrinder seeds, methi seeds and the mustard in a dry pan till the mustard crackles.
Clean, peel and cut the potato into small cube-like pieces and deep fry in oil.Keep aside.
Fry chillies in oil, to light brownish shade.
Grind masala, with the fried condiments, along with tamarind, hing and salt to a fine paste. Add sufficient water to have a liquid consistency.
Add the fried potato to the masala.
Season with the remaining mustard and curry leaves. Mix well.
Can be consumed after an hour or so.
Note: In place of fried potatos, cooked and mashed potato can also be
used.