Shipra Cooking Classes

ALLU KI LONGI
· 2 tsp ghee 1 tsp fennel seeds (saunf )
· 1/2 tsp nigella seeds (kalonji ) 1/4 to 1/2 tsp fenugreek seeds (methi dana /methre ) 1/4 tsp hing 2-3 green chillies slit 1 inch ginger crushed or cut into jullians 2 cups boiled,cooled ,peeled and cut potatoes 1 potato boiled ,cooled ,peeled and mashed roughly
· Salt
· 1/4 tsp haldi Red chilli powder to taste 2 tsp tamarind soaked in 1/4 cup water and pulp
extracted 2-3 tbsp jaggery or as per tastehara Dhania Garam masala if required Water to make gravy

Method
Heat ghee. Add all spices one by one till red chilli pd. Add some water and cook it
properly at the
last put tamarind pulp and jaggery pd and garam masala. Add hara dhania.