Instant Potato Pickle | Kooka Edgayi

Ingredients:

• Potato - 1 big

• Tamarind - lemon sized

• Kashmiri Red Chilly Powder - 1 to 2 tsp

• Red Chilly Powder - 1/2 to 1 tsp

• Mustard Seeds - 1/2 tsp

• Cumin Seeds - 1/2 tsp

• Hing / Asafoetida - 1/8 tsp

• Curry Leaves - a few

• Water as required

• Salt to taste

• Oil - 1 tsp + for frying

Method:

• Peel and wash potato. Slice the potato to thin pieces.

• Heat oil and deep fry the potato slices till crispy on medium flame.

• Soak tamarind in 1 cup warm water and extract juice. Keep aside.

• Add tamarind juice to a thick bottom saucepan followed by kashmiri red chilly powder, red chilly powder and salt to taste.

• Bring it to vigorous boil. 

• Add the fried potato pieces and bring it to boil again. Adjust consistency of pickle by adding hot water as required. Edgayi will thicken on cooling. Switch off the stove. 

• Heat oil for seasoning. Add mustard seeds and let it splutter. 

• Further add hing, cumin seeds and curry leaves. Season it over the prepared edgayi.