Murungai Keerai (Drumstick Leaves) – 1 bunch, cleaned, washed
Potatoes – 4, boiled, peeled, cubed
Peanuts – 1/4 cup, roasted, skin removed
Chaat Masala Powder – 1 tsp
Sweet Chutney – 1 tsp
Lemon Juice as required
Coriander Leaves – chopped
Sev – as required
Grated Carrot – as required
Oil as required
Salt as per taste
1. Heat little oil in a pan.
2. Add the keerai and fry for a few minutes till crispy and all moisture has evaporated.
3. Remove and transfer to a bowl/plate.
4. Add the potatoes, peanuts, chaat masala powder, sweet chutney, lemon juice, coriander leaves, sev, carrot and salt.
5. Mix well.
image credit: star chefs