Cooking Instructions
- 1
Roast the jave till brown in a pan. Once done take out and transfer to a plate. Chopped onion green chilies and potatoes.
- 2
In the same pan or other heat ghee, add carrom seeds. Once carrom seeds crackle, add onions and finely chopped green chilies.
Saute till onions are light pink.
- 3
Add finely chopped potatoes. Add 2 spoons of water and cook till the potatoes are soft. Add turmeric powder and red chili powder. Once potatoes are done add roasted jave and salt. Mix and add 2 cups of water.
- 4
Cover the pan and cook on medium flame till water evaporates and jave soft. Take off the flame and keep it covered for 1-2 minutes and serve hot, with tomato ketchup.
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