Achari Aloo / Spicy Pickled Baby Potatoes

Baby Potatoes blended with some exotic indian spices like saunf,kalonji,cummin and with amchur gives this side dish a very exciting pickled flavor. The recipe that will surprise your guests. It would be the perfect accompaniment for curd rice and rotis
 

Ingredients

• 20-25 baby potatoes
• 1 onion small size
• 1 tsp garlic ginger paste
• 1 small finely chopped tomatoes
• 1/2 tsp saunf/fennel seeds
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek/methi
• 1/2 tsp nigella seeds/kalonji
• 1/2 tsp jeera/cummin seeds
• pinch of turmeric
• pinch of hing/asafoetida
• 1/4 tsp amchur powder
• 1/4 tsp red chilli powder
• salt to taste

Procedure
Boil pototoes and remove the skin and keep aside
Make a coarse powder of saunf,mustard seeds and fenugreek seeds and keep aside
Heat oil in a pan, add kalonji and cummin seeds and once it splutter add onion and once it becomes translucent add ginger garlic paste and fry for one min.Then add tomatoes and fry till they become soft, now add the boiled potatoes and stir until is completely coated and fry in medium to flame till pototoes look crispy with a golfer brown texture.
Now add the prepared powder (saunf, fenugreek and mustard which we prepared earlier). Along with this add red chilli powder, amchur powder and salt and stir nicely till it completely blends for 30 seonds
Serve hot with rotis or rice
Note: Vinegar can also be added to give it a more tangy pickled flavor