<table border="0" cellpadding="5" cellspacing="2" width="100%"><tbody><tr><td><table align="left" bgcolor="#ffefdf" border="0" cellpadding="2" cellspacing="2" width="420"><tbody><tr><td> Aloo posto ½ kg aloo 200 gm poppy seeds 1 tsp kala jeera(cumin seeds) 1 tsp paanch poren (whole) 2 green chillies 1 tsp ginger paste 1 tsp sugar Salt to taste 4-5 tbsp oil 1 tbsp ghee Method Peel and cut the potatoes in cubes. Heat oil in a kadai. Add the jeera and paanch poren masala and fry the potatoes on a medium flame till done. Grind the poppy seeds with green chillies and add to the cooked potatoes and mix well. Add salt, sugar and ginger paste and mix well. Cook on a low flame till the poppy seeds are done and the colour is light brown. Add ghee and serve hot with steamed rice.</td></tr></tbody></table><!--[Related Stories]--> <startrelatedstory> </startrelatedstory></td> </tr> <tr> <td> <articlepoll><!--ArticlePoll --> <articlepoll> </articlepoll></articlepoll> </td></tr></tbody></table>
