Papadi aloo or avarakka potato subzi is one of the favorite dish of my family. It is very easy to make and good side dish for rotis. This is the season for papadi. I thought of making this dish for my son who came for a holiday. Let us see how to make this side dish. I used mustard oil to make this dish. Mustard oil gives good tastes to this subzi and good for this cool climate.
Preparation time approx 30 minutes.
- 2 big potato peel and cut in to cubes.
- 250 gram broad beans or avarakkai cut in to pieces.
- 1 tbsp ginger galric paste.
- 1 tomato pureed.
- 1 small piece cinnamon
- 1 clove
- half bay leaf
- 5 red chillies
- 1 tbsp coriander leaves
- 1/2 tsp jeera
- 1/2 tsp turmeric powder
- salt to taste.
- chopped coriander leaves.
- 5 tbsp mustard oil.
- 1 tbsp panch phoran .(Avilable in ready made packets in the market ).
Or add equal amount of all these other than methi seeds. Mix half the quantity of methi seeds.
( Cumin (Jeera) seeds. Mustard seeds. Fennel seeds (Saunf) Kalonji (Onion Nigella Seeds) Methi Seeds (Fenugreek Seeds)
Dry fry coriander seeds, jeera, cinnamon, clove, bay leaf and red chillies. Powder nicely. Or you can use red chilly powder, coriander powder, jeera powder and garam masala.
I prefer fresh powders and i dont like much garam masala in this dish. So i powder my own masala.
Cut the potatoes and broad beans.
Cook potatoes and keep
Heat a pan. Add oil. Let it become very hot. Add 1 tbsp panch phoran. Let it fry . Now add ginger galric paste and fry for few seconds. Let the raw smell goes and now add tomato puree.
Fry for few minutes and let the oil floats. Add powdered masala and fry.
Now add chopped broad beand and saute. Cover this and cook. When it is haf cooked add boiled potatoes and mix. Add turmeric powder and salt. Cover and cook. Add chopped coriander leaves and mix well.
Serve with roti.