Potatoes – 300 gms, cut into wedges without peeling the skin
Hung Curd – 2 cups
Pepper Powder – 1 tsp
Olive Oil – 2 tblsp
Celery Leaves – 1/2 cup, chopped
1. Wash the potatoes and pat-dry.
2. Heat the oil and cook the potatoes on low fire covered with a lid till the potatoes are tender.
3. Mix in the hung curd, pepper powder and the celery leaves.
4. Mix gently and put off the heat.
5. Serve as a salad or accompaniment with cutlets.