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15-20 small baby potatoes washed clean 2-3 springs mint leaves
2-3 florets of garlic
1/2 tsp vinegar
salt to taste
1 spring onion finely chopped
1 onion coarsely chopped
2 green chillies chopped fine
1/2 piece ginger grated
1 cup curd (yoghurt)
1/2 cup cream
sugar for light taste.
1/2 tablespoon oilMethod
Keep aside small portion of each ingredient. Tie curd in nuslin cloth for 1 hour or so. Pressure cook or microwave potatoes till cooked but firm. Do not peel. Make one slit half way.
In a small sauce pan heat oil and add ginger, green chilli, mint, garlic and onion. Switch of gas.
Pour onto potatoes and mix by tossing. Add other seasoning ie. salt, sugar, vinegar. In a blender, blend cream, curd till smooth and light. Mix in by hand the small portion of all ingredients kept aside.
In a shallow salad bowl take the potatoes and spread.
Chill both. While serving pour the curd mixture on the potatoes and garnish with chopped spring onion.
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