Quick Potato Recipe

This is a recipe for a very simple potato and onion vegetable dish. It can be eaten with Indian breads, or particularly as the filling in a masala dosa.

INGREDIENTS

6 Nos – large potatoes, boiled, peeled, and coarsely mashed
1 Nos – Large yellow or red onion, cut in half and then sliced medium thin
2 Nos – Green chilies, sliced fine
2 Nos – Dried red chilies
12 Nos – Curry Leaves
1-in piece – fresh ginger, finely minced
4 tbs – peanut oil
2 tsp – channa dal
1 tsp – urad dal
1 tsp – mustard seeds
1tsp – cumin seeds
½-tsp – methi or fenugreek seeds
¼-tsp – asofoetida
½-tsp – turmeric powder
Salt to taste

PREPARATION

Heat a pan over medium-high heat and add the peanut oil
Add the urad dal, channa dal, fenugreek seeds, and the dried red chilies. Fry till the dals are golden brown. DO NOT BURN!!
Add the mustard and cumin seeds. When the mustard seeds just begin to sputter, add the asofoetida, and then immediately add the curry leaves.
Add the sliced onions and cook over low-medium heat till the onion just start to turn brown.
Add the minced ginger and cook for a minute, stirring constantly.
Add the boiled and mashed potatoes, turmeric, and salt to taste.
Add ½-cup water, stir well, cover with a lid, and cook over low heat for about 10 minutes. Mix occasional to make sure that the potatoes do not burn.
Serve hot with chappatis or use as filling in masala dosa.





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