POORI ALOO KOORA RECIPE | ALLRECIPES
My mother often makes this aloo (potato) sabji to go along with pooris. It is different from any other poori sabji I have seen and everyone asks her for the secret recipe. Make plenty, because this will get eaten very fast. If you want some sourness, you can add lime juice at the end.
Provided by SUSMITA
Categories World Cuisine Asian Indian
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard potato skins; mash the potatoes into coarse chunks.
- Heat the oil in a skillet; fry the red chile peppers, urad dal, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter. Add the onions, green chile peppers, curry leaves, and asafoetida; continue cooking until the onions soften, but not yet beginning to brown. Stir the potatoes and 1 cup water into the mixture. Season with salt. Increase heat to high and bring the mixture to a boil; cook at a boil for 5 minutes.
- Mix the chickpea flour and 1 tablespoon water together in a small bowl to make a paste; add to the skillet and stir. Continue cooking and stirring until the mixture thickens, 2 to 3 minutes. Serve hot.
Nutrition Facts : Calories 350.4 calories, CarbohydrateContent 64.7 g, FatContent 7.8 g, FiberContent 8.9 g, ProteinContent 8.6 g, SaturatedFatContent 1.2 g, SodiumContent 27.9 mg, SugarContent 8.8 g
CABBAGE KOORA RECIPE | ALLRECIPES
This a very simple yet delicious Andhra recipe for cabbage koora (sabji). I like it so much that sometimes I eat it all by itself, like a salad with some yoghurt on the side. The spice here comes from the green chilis. Serve with rice.
Provided by SUSMITA
Categories World Cuisine Asian Indian
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat; fry the red chile peppers, urad dal, chana dal, and mustard seed in the hot oil. When the urad dal begins to brown, add the curry leaves and asafoetida powder; stir. Add the green chile peppers and continue cooking 1 minute more. Stir the cabbage and peas into the mixture; season with salt; cook and stir until the cabbage begins to wilt, but remains somewhat crunchy, about 10 minutes. Toss the coconut into the mixture and cook for 2 minutes more. Serve immediately.
Nutrition Facts : Calories 231.7 calories, CarbohydrateContent 28.3 g, FatContent 12.3 g, FiberContent 9.4 g, ProteinContent 6.7 g, SaturatedFatContent 3 g, SodiumContent 81.7 mg, SugarContent 14.1 g
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