Saundhe Aloo with Pale bhaji

This is one of the diet recipes I love. It's simple and filling and also satiates the Jihva. Is that a pun. Righto! This goes as my entry to Jihva for Green Leafy Vegetables. Indira the creator and organizer of this event is hosting it again on Mahanandi. This one is special as she has collaborated with Nandita’s WBB. So there are two recipes for the event. How could I send just one. One for Indira and one for Nandita!

Those Saundhe Aloo taste awesome and look like eggs nestled in the twigs. We have it just by it self but it would go really well with any type of Bhakari or Roti.

Ingredients


6 baby potatoes
2 tablespoons tomato sauce
1 teaspoon toasted coriander powder
1 teaspoon toasted cumin powder
1/2 teaspoon red chili powder
1 teaspoon oil

1 bunch of any single leafy vegetable OR
Mixed greens chopped fine
1 big onion chopped
2 tomatoes
2 chopped green chillies
1/2 cup fresh grated coconut
2 handfuls cilantro chopped
2 teaspoons oil
salt to taste

To prepare the potatoes:

Boil the baby potatoes and peel the skins. Prick holes with a fork. Prepare a marinade with the tomato sauce, red chili powder, salt, toasted coriander and cumin powder. Marinate the potatoes in it for 15 mins. Then heat oil and stir fry till dry and roasted well.

Next in a shallow pan add oil and heat. In the oil fry the onions followed by the tomatoes till you get a nice paste. Add the green chillies and the chopped leafy vegetables of your choice. Stir fry till dry.

Assemble the dish by layering the fresh grated coconut on the leafy greens stir fry. Then the cilantro and on top the Saundhe aloo. While serving lift up all layer in a flat plate with aloo on the top and enjoy it !

Simple healthy and tasty to the hilt.