Go Back

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 500 grams potatoes boiled and mashed
  • ¾ cup peanuts roasted, skinned and crushed coarsely to chunky
  • 2 tablespoons chili-ginger paste
  • 1 teaspoon red chili powder
  • 1.5 tablespoon lemon juice
  • 2 teaspoons sugar
  • 1 teaspoon cumin seeds
  • 1 small stick cinnamon
  • 2 cloves
  • 1 spring curry leaves
  • 2 tablespoon oil
  • salt to taste
  • chopped coriander to garnish

Method
 

  1. Place medium sized Kadai on flame and add oil.
  2. Turn the flame to medium.
  3. Once the oil heats up add the cumin seeds, cinnamon stick and cloves.
  4. As the cumin seeds sizzle add curry leaves and ginger-chili paste.
  5. After sautéing the ginger-chili paste add the mashed potatoes and mix well.
  6. Follow it up with adding the coarsely crushed peanuts, chili powder, sugar, salt and lemon juice and mix it all well.
  7. Cover the Shing Bataka Ni Khichdi and cook it for 5-7 minutes.
  8. Transfer it to a serving bowl and garnish with chopped coriander.
  9. Serve with yogurt or Peanut Raita as I have done.