So many of my friends have asked me for this recipe so here you go

Potlakaya Perugu Pacchadi

Ingredients
300g Potlakayas
1 Medium Onion
1/2 tsp Sonti or dry ginger powder
2 Green Chillies
45 Garlic pods
1/2 tsp Rock Salt
1/2 tsp Jeera or cumin seeds
1/2 tsp Mustard seeds
1.52 cups of Yoghurt

Popu or Oil garnish
4 5 tbsp vegetable oil
3 dry red chillies
34 smashed garlic pods
1/2 tsp jeera or cumin seeds
1/2 mustard seeds
1 small bunch of curry leaves
1/4 tsp turmeric powder



Instructions
Start by scraping the skin off of 300g of Potlakaya. You can do this directly with the knife.

Wash them and cut them into 2 inch pieces.

To some boiling water, add salt and add the Potlakaya. Boil this for 1015 minutes. Once the Potlakaya boils, drain the water and squeeze all the excess liquid.

Chop one medium sized onion and directly into your serving dish.

To the onions, add 1/2 tsp of sonti or dry ginger powder.

Finely chop 2 green chillies, 4 garlic pods and add them to a pestle and mortar. Into the same mixture add 1/2 tsp of rock salt, 1/2 tsp of Jeera or cumin seeds, 1/2 tsp of mustard seeds and grind everything into a fine paste.

Add the paste to the onions and then add 1.5 2 cups of fresh curd or yoghurt.

Add the boiled potlakaya to the bowl and mix well. Do not overmix.

For the popu or oil garnish, in a small round pan, add 45 tbsp of any vegetable oil. Once the oil is hot, add 3 dried red chilies, 45 smashed garlic pods, 1/2 tsp Jeera or Cumin seeds, 1/2 tsp mustard seeds and a small bunch of curry leaves.

Stir for 510 seconds or until they turn slightly brown. Be careful as this can burn very quickly.

Add directly into the yoghurt mixture and mix well.
In the same round pan, add 1/4 tsp turmeric, add a little yoghurt to it so it mixes well and add it back into the bowl.

Mix well and it’s ready! You will love this recipe. Enjoy!


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