A Summer Evening Starter

I have been on a blogging vacation for alomst a year now, when all of a sudden my motovation to write again has re-emerged. It has partly got to do with my friends egging me on and partly the unknown. Since summers are here and scorching the living lights out of all os us, I decided to start with a starter very well suited for summer evening entertaining - Aam kasundi aloo (baby potatoes in mango and mustard sauce).

I had served it to a group of friends on a evening with cocktails and should say that it was quite a hit. It is easy to make, does not require too much of time in the kitchen, can be churned out in large quantities and is easy to eat, hence perfect. Anyway, summers and raw mangoes are like a romantic ballad.

What all is required

Baby Potatoes - 1 kilo

Raw Mangoes - 250 gms or 4 of those

Black Mustard Seeds - 1 tbsp + 1/2 tsp

Green Chillies - 3 to 4

Mustard Oil - 2 tbsp

Salt to taste

Sugar to taste

How to make it

1. Boil the baby potatoes but take care not to over boil them. Peel and set aside to cool.

2. Wash, peel and roughly chop the raw mangoes. Discard the stones.

3. Grind the raw mangoes, 1 tbsp of mustard seeds, green chillies and salt to a fine paste.

4. Heat the oil in a wok, splutter 1/2 tsp of mustard seeds. Add the potatoes and toss.

5. Add the mango paste, toss to coat well, adjust salt and sugar and fry for about 3-4 minutes.

6. Serve with sweet mango chutney or by itself.

See you all soon...