Ingredients
15-20 small baby potatoes washed clean 2-3 springs mint leaves
2-3 florets of garlic
1/2 tsp vinegar
salt to taste
1 spring onion finely chopped
1 onion coarsely chopped
2 green chillies chopped fine
1/2 piece ginger grated
1 cup curd (yoghurt)
1/2 cup cream
sugar for light taste.
1/2 tablespoon oil

Method
Keep aside small portion of each ingredient. Tie curd in muslin cloth for 1 hour or so.
Pressure cook or microwave potatoes till cooked but firm. Do not peel. Make one slit half
way.
In a small sauce pan heat oil and add ginger, green chilli, mint, garlic and onion. Switch of
gas.
Pour onto potatoes and mix by tossing. Add other seasoning i.e.. salt, sugar, vinegar. In a
blender, blend cream, curd till smooth and light. Mix in by hand the small portion of all
ingredients kept aside.
In a shallow salad bowl take the potatoes and spread.
Chill both. While serving pour the curd mixture on the potatoes and garnish with chopped
spring onion.