I was going through Priya's http://priyaseasyandtastyrecipes.blogspotcom post on this recipe yesterday , preparing a dish with Ajwain/carom as the main ingredient caught my fancy and I checked to see if I had all the condiments to prepare this. I was so thrilled with this preparation as it turned out much more than I had expected,I knew it would be good but it would taste exquisitely fantastic was beyond my expectation.This dish also comes in handy whenever you find yourself in ," No vegetables" situation. I was also caught in one of those dire situations yesterday :( with just potato's and thankfully tomato's to my rescue.
Priya has made this without the potato's and for all I know probably this is how this dish is supposed to be,but being the huge fan of potato's that I am, I knew I had to add potato's to this tangy ajwain sauce. So apart from adding the potato's to this recipe,I have not made any big changes. Yes-I have sliced the onions instead of chopping them and increased the number of tomato's and dry roasted the masala fresh.
Cooking Time: 15 minutes
Ajwain/carom seeds: 1 tbsp
Coriander seeds: 1 tsp
Red chilli dry: 3
Black peppercorn: 1/2 tsp
Take all these and dry roast them and then wait for these to cool down. Grind these in a coffee grinder to a fine powder .
Mustard seeds: 1 tsp
Methi dana/Fenugreek seeds: 1 tsp
Curry leaves: 7-8
Onion: 1 large finely sliced
Garlic cloves: 6 finely chopped
Tomato: 2 medium sized sliced
Potato's: 2 medium -sliced into 8 long pieces vertically
Tamarind pulp: 1 cup
Olive Oil: 2 tbsp
salt: 1 tsp
Take 2 tbsp oil in pressure cooker and when hot add the seasonings to it along with chopped garlic. Now once these start to splutter add onions and saute them till they turn translucent. Now add tomato's to this and continue to cook till you start to see the oil appear at the edges. Now add potato's and mix thethe dry masala powder with the tamarind pulp and add this to the tomato's & onions and cook till everything blends together well and evenly. Now add 1/2 a glass of water and pressure cook it for 4-5 minutes. Wait for the steam to release and take the lid off and garnish with chopped coriander before serving,I kept the gravy a little thick as I wanted to enjoy this with roti's.