Potato and Dill Fry
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Potato is a very popular vegetable – both with the older and the younger generation. It tastes great, goes with just about anything and can be cooked very easily. It can be baked, steamed, fried and roasted. It is rich in carbohydrate but also has a good share of vitamins and fiber.

Dill leaves smell great.Even when a small quantity is mixed with any vegetable , the aroma is obvious and very inviting.Dill leaves help in digestion and are said to have anti-gas properties.

One very tasty, easy dish that can be prepared using these two vegetables is the "Potato-Dill Fry".Along with some Indian spices , this combination makes a very tasty dish.

 

Ingredients for 3 serves

 

Potatoes – 3

Dill – half a bunch

Garlic paste

Ginger paste

Cumin seeds

Turmeric

Red Chili powder

Garam masala

 

 Method of Preparation

 Wash the dill leaves thoroughly in water. Cut them very finely and then cook them in a cooker.

Meanwhile, cut potatoes into small cubes of around half and inch. Add three tablespoons of oil to the pan. After the oil is hot add some cumin seeds and fry them till they turn dark golden  brown in colour.Then add some ginger and garlic paste and fry for a minute or two.

 Take the cooked dill leaves, drain the water and add to the oil. Fry the leaves for a minute or two before adding the potato pieces to the pan. Stir the mixture for 5 minutes. Add turmeric, a teaspoon of chilli powder, a teaspoon of garam masala and salt to taste. Add a small quantity of water to the pan and cover it with a lid. Let the potatoes cook slowly on a low flame.

 When the potatoes are just soft enough to eat, remove the pan from the flame. Take care not to overcook the potatoes or add too much of water which will lead to the potatoes getting over done. Squeeze fresh lemon over the potatoes just before serving.

 Serve hot with chapattis or rice.