Ingredients:
- 1 lb (about 1/2 kg) potatoes
- 2-3 green chilies, finely chopped
- 1” piece of ginger, grated
- 2 medium-size onions, chopped
- Salt to taste
- 1/2 tsp turmeric powder
- a small bunch of coriander leaves, chopped
For tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp black gram dal
- 1 tbsp Bengal gram dal
- 1 dry chili, halved
- 1/2 asafetida powder
- a few curry leaves
Method:
- Pressure-cook the potatoes in their skin (3 whistles)
- When cooled down, peel, mach coarsely and set aside
- In a pan, heat the oil and add black gram dal, Bengal gram dal, mustard seeds, cumin seeds and dry chili halves
- When mustard seeds sputter and dals become lightly red in color, add asafetida powder and curry leaves and stir for 5 seconds
- Add the green chilies, ginger and onions and fry for a couple of minutes
- Add the salt, turmeric powder and 1 cup water. Cover the pan and simmer for about 5 minutes till the onions are well cooked
- Add the mashed potatoes, mix and cook for 2 minutes longer for the flavor to blend
- Garnish with chopped coriander leaves
- Serve hot with dosa or poori
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