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This subzi will taste good depending on adding the masala`s. Good to serve when it is hot. Do not add the fried potatoes until its not time to eat otherwise it will soak all the water from the gravy.
- Heat the oil in a kadhai and add the mustard and cumin seeds.
- When the seeds crackle, add the cloves, cinnamon powder, ginger, garlic and green chilli paste and saute for 2 minutes.
- Add the onions and saute till they turn golden brown in colour.
- Add the remaining ingredients, except the potato and coconut, mix well and bring the mixture to boil. Keep aside.
- Scoop out the centre of the potatoes and fill with the coconut paste.
- Place the top and insert toothpicks to seal the halves.
- Heat the oil in a kadhai and deep fry the potatoes, till they turn golden brown and crisp from all the sides.
- Just before serving, add the potatoes to the gravy and mix well.
- Serve hot.
This recipe was contributed by nehanilesh on 11 Aug 2011
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