Instant potato pickle

Instant potato pickle

Ingredients:(serves 2)

• Potatoes                                          - 4 
• Mustard seeds                               - 1 tsp
• Fenugreek seeds                           - 1 tsp
• Salt                                                  - as per the taste
• Tamarind juice                              - 1 cup
• Red chili powder                           - 1 tsp

For tempering:

• Mustard seeds                              - 1/4 tsp
• Hing                                               - pinch
• Chana dal                                      - 1 tsp
• Urad dal                                         - 1 tsp
• Jeera seeds                                    - 1 tsp
• Turmeric                                       - pinch 

Note: It can preserved for not more than 2 to 3 days.

Procedure:

Step 1:

Blend dry roasted mustard seeds and fenugreek seeds in a blender.

Step 2:
Heat oil and add all the tempering ingredients and allow it to splutter.

Step 3:

Add finely chopped potatoes to the tempering and fry well.

Step 4:
Add the blended mustard and fenugreek powder to the fried potatoes.

Step 5:
Add tamarind juice, red chili powder, salt  and allow it to cook until the pickle comes together.

Hope you all liked this recipe of instant potato pickle.

Thank you

Jyo