is diced and cooked in oil along with onion and potato. Finally the eggplant potato curry is seasoned with powdered spices.

Serve eggplant potato curry with steamed rice and dollop of ghee or with roti. Makes: around 4 Servings of Potato Curry.

Ingredients: Chinese 1 Large Potato 1 Large Onion 1 Large Green Chiles 2 – 3 4 Tbsps Dalia Powder 1 Tbsp Garlic 2 Cloves Red Chili Powder 1/4 tsp Powder 1/8 tsp Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Peel and crush the garlic cloves. Peel and finely chop the onion.

Wash, remove stems and dice the eggplants. Remove stems, wash and slice the green chiles.

Peel, wash and dice the potato. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add garlic. Fry briefly, stir in chopped onion.

Fry till onion turns brown around the edges. Add the chopped potato and cook covered on low flame for around 5 minutes or until potato is soft.

Uncover, stir in sliced green chiles, diced eggplants, peas and salt. Cook covered again for around 5 minutes till the eggplants are soft but not mushy.

Uncover, stir in red chili powder, turmeric powder, dalia powder and salt (if required). Mix well and remove from heat.

Serve eggplant potato curry with steamed rice and dollop of ghee or with roti. Notes: For dalia powder, grind dalia / roasted gram into fine powder using a spice grinder.

Suggestions: If eggplant or potato is not cooked well, put the curry back on heat and cook covered on low flame with a splash of water till done. Variations: Adjust spice with green chiles.

Add roasted cashew bits for crunch. Other Names: Potato Curry, Vankaya Banga Dumpa Kura (less)

The chutney is finished with seasoned oil and can be served with idly, dosa etc? Makes: around 1 1/2 Cups of Purple Sweet Potato Coconut Chutney. Ingredients: Purple Sweet Potato 1 Small Grated Fresh Coconut 1/8 Cup Green Chiles 1 Lemon Juice 2 Tbsps Salt to taste Talimpu: 1/2 tsp 1/2 tsp 1/2 tsp 6 2 Oil 1 tsp Method of preparation: Peel, remove ends, wash and chop the purple sweet potato.

Remove stem, wash and roughly chop green chile. Grind the chopped sweet potato, grated coconut, green chiles, lemon juice, a tbsp or two of water and salt into somewhat coarse paste using a spice grinder.

Alternatively, use a mortar and pestle to grind the sweet potato coconut mixture. Remove purple sweet potato chutney onto a bowl.

Heat oil in a small pan, add all talimpu ingredients in order. When mustard seeds start spluttering, remove from heat and add to above sweet potato bowl.

Stir and serve purple sweet potato coconut chutney with steamed rice or with idly, dosa etc. Notes: Make sure not to add any water to increase the shelf life of the chutney.

Suggestions: If the sweet potato chuntey is chunky, then grind it again into coarse paste adding little water if required. Variations: Check out other recipes of .

Other Names: Purple Sweet Potato Coconut Chutney, Chilakada Dumpala Kobbari Pachadi (less)

Both the chopped vegetables are cooked in oil along with whole spice mix. Finally the dish is seasoned with red chili powder and garnished with cilantro.

Serve cauliflower potato with spices over plain steamed rice or with roti. Makes: around 4 Servings of Cauliflower Potato with Spices.

Ingredients: Cauliflower 1 Small Head Potato 3 Small Red Chili Powder 1/2 tsp 1 Tbsp Whole Red Chiles 1 Garlic Paste 1 tsp Salt to Taste Oil 2 Tbsps few Sprigs Method of preparation: Peel, wash and dice the potatoes. Remove stem, wash thoroughly and break cauliflower into small florets.

Break red chile into multiple pieces. Wash and finely chop the cilantro.

Heat oil in a pan, add panch phoran. Once mustard seeds start spluttering, add red chiles an then ginger garlic paste.

Fry for couple of seconds and stir in cauliflower and potato pieces. Stir fry for a minute and cook covered on medium flame till cauliflower is soft but not mushy.

Once potato is cooked well, stir in red chili powder and salt and remove from heat. Stir in cilantro an serve cauliflower potato with spices over plain steamed rice or with roti.

Notes: Make sure not to overcook. Suggestions: Adjust red chili powder according to spice preference.

Variations: Add a pinch of garam masala at end if you wish. Other Names: Cauliflower Potato with Spices (less)

Chopped potato is cooked in oil along with spices. Malabar spinach is washed and finely choppped.

It is then cooked along with potato and spices. Serve malabar spinach potato curry with steamed rice or with roti.

Makes: around 2 Servings of Potato Curry. Ingredients: 2 Cups (Chopped) Potato 1 Medium Green Chiles 1 – 2 Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 Oil 2 tsps Method of preparation: Wash thoroughly and finely chop malabar spinach leaves.

Peel, wash and chop the potato into small pieces. Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add chopped potato and salt.

Fry for a minute or two or until potato starts to soften. Add the green chiles, chopped malabar spinach and sallt (if necessary).

Cook covered on low flame for around 3 – 5 minutes. Uncover and stir well and remove from heat if the spinach is cooked.

Serve malabar spinach potato curry with steamed rice or with roti. Notes: Make sure spinach is cooked well.

Suggestions: If malabar spinach is not cooked well, put the curry back on heat and cook covered on low flame till done. Variations: Add a tsp of minced ginger if you wish.

Other Names: Potato Curry, Bacchali Bangala Dumpa Kura (less)

Green chiles are also slit and added to lemon juice for spice. Pickled sweet potatoes can be eaten with rice mixed with some sort of dal / dhal or just with yogurt rice.

Makes: around 1 1/2 Cups of Pickled Sweet Potato. Ingredients: Purple Sweet Potato 1 Small Tender Green Chiles 4 – 5 Lemons 3 – 4 Salt 1 Tbsp Method of preparation: Peel, remove ends, wash and pat dry the purple sweet potato.

Halve and chop the sweet potato into 2 inch long strips. Remove stems, wash and pat dry the green chiles.

Slit the green chiles and keep aside. Halve the lemons.

Squeeze all the juice out of the lemons into a glass or ceramic jar. Add sufficient salt to the lemon juice and stir to dissolve.

Now stir in chopped purple sweet potato and green chiles. Cover and let the sweet potato sit for a day or two to mature.

Serve pickled sweet potato as an accompaniment to dal rice, yogurt rice etc..

Notes: Make sure to choose tender green chiles for milder spice level. Suggestions: Make sure the jar is clean and dry for pickle to last longer.

Variations: Here are the pickled variations with and . Other Names: Pickled Sweet Potato (less)

Heat oil in a oven proof bowl and add sugar and cumin seeds. Saute for one minute and then add ginger paste, cumin powder, red chilli powder and again saute them for five minutes.

Add the sembu or sweet potato and slit green chillies and stir for two minutes. Pour the coconut milk and cook for 2-3 minutes and then add salt.

In the end sprinkle garam masala and ghee on top and serve. RELATED RECIPES Punjabi samosa Microwave beetroot halwa Easy Matka Pista Malai Kulfi Sweet potato cucumber cheesecake served with black pepper ice cream Vada pav Ingredients: 400 g - any one of kolakeshiya or sweet potato 2 tbsp - ginger paste 1 tbsp - cumin seeds 2 tbsp - cumin powder 1 tbsp - chilli powder 6 - green chillies slit 1 tbsp - turmeric powder 1 tsp - garam masala powder 1 1/4 - coconut milk 2 tsp - sugar 3 tbsp - oil 2 tsp - ghee salt as required (less)

Heat oil in a frying pan and add shahi jeera, cloves, cinnamon, ajwain, turmeric powder, crushed pepper corns, green chillies and ginger paste. Fry for a while then add the potatoes and stir well.

Now add red chilli powder, garam masala powder, salt, mint leaves and coriander leaves and stir well. Click here for more potato recipes | vegetable recipes RELATED RECIPES Chinese chicken and prawns combo curry Zero oil mixed vegetable curry Vankay paalu koora Oyster mushroom peas curry Prawns curry Ingredients: 3-4 - medium size potatoes 2-3 - small pieces of cinnamon 2-3 - cloves 1/2 tsp - fennel/saunf 1/4 tsp - carom seeds/ajwain 2-3 - crushed pepper corns 1/2 tsp - ginger paste A pinch of turmeric powder 1/2 tsp - red chilly powder 1/2 tsp - garam masala powder 2 - green chillies, finely chopped A bunch of mint leaves, finely chopped Coriander leaves, finely chopped salt to taste 2-3 tbsp - oil (less)

Add jeera, chilli powder, turmeric powder and salt. Mix it well.

Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil. Add little water to make a soft dough.

Keep a side for about 15 to 20 minutes. Make frying pan (Tava) hot on medium heat.

Take small ball from dough and roll it for a while. Then just apply a little oil by four fingers and fold it into half.

Again apply little oil and fold it. It will get triangular shape.

Roll it in triangular way. Place it on hot tava.

When it gets little brown, apply oil or ghee. Turn it and again apply oil or ghee on other side.

Keep turning simultaneously until it gets golden brown. Hot Alu Paratha is ready.

Serve it with pickles. RELATED RECIPES Rajma paratha Onion Paratha Kheema paratha Palak paratha Alu matki usal Ingredients: Chapati Atta - 200 gms Jeera - 1 tsp Chilli powder - 2 tsp Turmeric powder - 1/2 tsp Yoghurt (dahi) - 3 - 4 tbsp Cooking oil - 2 tbsp Potato - 2 - 3 medium sized Salt to taste (less)