Veggie Foodie

Ingredients:

• 4 medium-size potatoes
• 3 medium-size ripe tomatoes
• 1 tbsp peanut / vegetable oil
• 1 chili, Serrano / Jalapeño, finely chopped
• Curry leaves 5-6
• Cumin seeds, 1 tsp
• Mustard seeds, 1 tsp
• Chili powder, 1 tsp
• Turmeric, ¼ tsp
• Asafetida, ¼ tsp
• Salt to taste
• Coriander leaves, 2 tbsp, chopped

Method:

1. Steam / boil whole potatoes in pressure cooker (3-4 whistles)
2. When potatoes have cooled down, skin them and cut them in about 1 cm size cubes
3. Dice the tomatoes in about 1 cm size pieces
4. Heat the oil in a sauce pan
5. When oil is hot, add mustard seeds and cumin seeds
6. When seeds are mostly popped (make sure they don’t get burned), add asafetida
7. After 5 seconds (before asafetida gets too dark), add chopped chili and curry leaves and stir the tempering
8. As curry leaves start to wrinkle, add chili powder, turmeric, tomatoes and ½ cup water
9. As the curry starts bubbling, add the potato cubes and salt and bring to boil
10. Let it simmer on low heat for 3-4 minutes
11. Garnish with chopped cilantro leaves and serve it hot with any spicy Indian bread

Serves: 2

Remarks:

Breads that go very well with this curry are called Thepla or Dhebra. They are popular in Gujarat, the western state of India. One of our favorite ready-to-eat brand is Methi Dhebra by Bhagwati. Bhagwati is one of several brands owned by Deep Foods, Inc of New Jersey, USA