Dill is a herb just like Cilantro (Coriander Leaves). The best way to use it is in its fresh form but dried leaves are also available, even-though it rapidly loses its flavor when dried. In some cuisines dill seeds are also used. Both the herb and seeds taste similar to caraway (Ajwain / Ayamodakam). In Malayalam its called 'Chathakuppa' Or 'Shathakuppa' and 'Savaa" in Hindi.
I was not familiar with this herb. Its my friend Sumi Rani (A wonderful jewel designer) who prompted me whether I can post something simple & easy using potato & dill. Thanks dear for the suggestion. And the combo of Potato & dill works so well as Dill leaves have very good anti-gas properties. The ingredients contradict each other (as potato is gas-forming) and gives a balanced dish. May be that's why this is the most hit combo. This is a simple but elegant dish...an instant hit in our family (my kiddo & hubby loves potatoes... :-)) And I'll be coming up with more posts using dill leaves...Stay tuned :-)
INGREDIENTS
Dill Leaves - 1 bunch
Potato - 3 Big. peeled & cubed
Green chilli - 2-3 , slit lengthwise
Chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Vegetable masala / Garam masala - 1/2 tsp
Mustard seeds - 1 tsp
Dry red chilli - 2
Curry leaves - 1 twig
Oil - 1 Tbsp
Salt - As required
METHOD
Wash and dry the dill leaves. Remove the leaves from the thick stem and roughly chop. Keep aside. This herb has somewhat strong taste, so if you are using for the first time check the taste before adding the whole bunch. In pan boil the potatoes with enough salt and a pinch of turmeric powder. When the potatoes are soft and cooked, but still hold their shape, drain them. Wash in cold water to remove excess starch. Marinate the cooked potatoes with chilli powder, pepper powder, turmeric powder & vegetable / garam masala. In heavy bottomed skillet heat oil and splutter mustard seeds, red chilli, curry leaves & slit green chilli. Add the marinated potatoes and fry them in a medium flame. Make sure to stir them occasionally. When the potatoes are somewhat light brown in shade add the chopped dill leaves. Stir them to mix the thoroughly. Fry for another minute or two. Remove from heat. This goes as an excellent side dish with rice or chapati / roti.
NOTE : If you want to make the leaves taste mild you can saute the chopped leaves for 1 or 2 minutes in oil after spluttering the mustard seeds, red chilli and curry leaves and before adding the potatoes.
I was not familiar with this herb. Its my friend Sumi Rani (A wonderful jewel designer) who prompted me whether I can post something simple & easy using potato & dill. Thanks dear for the suggestion. And the combo of Potato & dill works so well as Dill leaves have very good anti-gas properties. The ingredients contradict each other (as potato is gas-forming) and gives a balanced dish. May be that's why this is the most hit combo. This is a simple but elegant dish...an instant hit in our family (my kiddo & hubby loves potatoes... :-)) And I'll be coming up with more posts using dill leaves...Stay tuned :-)
INGREDIENTS
Dill Leaves - 1 bunch
Potato - 3 Big. peeled & cubed
Green chilli - 2-3 , slit lengthwise
Chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Vegetable masala / Garam masala - 1/2 tsp
Mustard seeds - 1 tsp
Dry red chilli - 2
Curry leaves - 1 twig
Oil - 1 Tbsp
Salt - As required
METHOD
Wash and dry the dill leaves. Remove the leaves from the thick stem and roughly chop. Keep aside. This herb has somewhat strong taste, so if you are using for the first time check the taste before adding the whole bunch. In pan boil the potatoes with enough salt and a pinch of turmeric powder. When the potatoes are soft and cooked, but still hold their shape, drain them. Wash in cold water to remove excess starch. Marinate the cooked potatoes with chilli powder, pepper powder, turmeric powder & vegetable / garam masala. In heavy bottomed skillet heat oil and splutter mustard seeds, red chilli, curry leaves & slit green chilli. Add the marinated potatoes and fry them in a medium flame. Make sure to stir them occasionally. When the potatoes are somewhat light brown in shade add the chopped dill leaves. Stir them to mix the thoroughly. Fry for another minute or two. Remove from heat. This goes as an excellent side dish with rice or chapati / roti.
NOTE : If you want to make the leaves taste mild you can saute the chopped leaves for 1 or 2 minutes in oil after spluttering the mustard seeds, red chilli and curry leaves and before adding the potatoes.
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