Moongfali ( Groundnut) Potato Vegetable
by Tarla Dalal
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Peanuts complement the potatoes well by lending a good flavour as well as texture to the moongfali potato vegetable. A traditional tempering of til and jeera spread whiffs of their taunting aroma through the house, while the lemon juice though small in amount adds a much required tang to this preparation.
- Soak the peanuts in a bowl with enough warm water for 3 to 4 hours.
- Drain, add enough water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Drain again and keep aside.
- Heat 1 tbsp of oil in a broad non-stick pan, add the potatoes and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Remove from the pan and keep aside.
- Add the remaining 1 tbsp of oil in the same pan and add the sesame seeds and cumin seeds.
- When the seeds crackle , add the peanuts, green chillies, asafoetida, lemon juice, potatoes, sugar, salt, turmeric powder and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||125.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||5.9 mg|
|Folic Acid||4 mcg|
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