Boil baby potatoes. Cool and peel them.
Crush anardana. Remove stems, wash and chop green chillies. Clean, wash and chop coriander leaves.
Heat oil in a kadai. Add turmeric powder, coriander powder, cumin powder, red chilli powder, dried anardana, green chillies, salt and the cooked potatoes. Mix well and cook on low heat for eight to ten minutes.
Stir in fresh pomegranate seeds, sprinkle with chopped coriander leaves and chaat masala and serve hot. |
