Moongfali ( Groundnut) Potato Vegetable
by Tarla Dalal
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મગફળી બટાટાનું શાક - ગુજરાતી માં વાંચો (Moongfali ( Groundnut) Potato Vegetable in Gujarati)
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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.
Method- 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.
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Accompaniments
Nutrient values per serving
| Energy | 96 cal |
| Protein | 0.6 g |
| Carbohydrates | 5.7 g |
| Fiber | 0.6 g |
| Fat | 7.9 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 12.9 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 3 mg |
| Potassium | 65.5 mg |
| Zinc | 0.2 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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