Potato & onion koora
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 4 | mediums | Potatoes, peeled |
| ½ | teaspoon | Turmeric |
| 1 | tablespoon | Corn oil |
| 1 | tablespoon | Chana dal |
| 1 | tablespoon | Urad dal |
| 2 | Dried red chiles, broken into pieces by hand | |
| 2 | teaspoons | Mustard seeds |
| 1 | One-inch cube fresh ginger, peeled and minced | |
| 2 | Fresh green chiles, minced | |
| 1 | large | Onion, thinly sliced |
| Salt to taste | ||
| 1 | teaspoon | Fresh lemon juice |
Directions
Cut potatoes into 2-inch cubes, boil until tender and drain. Add half the turmeric and mash lightly with a large fork. It should still be quite chunky. Keep warm.
Heat oil in a medium saucepan or skillet until hot. Turn heat to golden, add ginger and fresh green chiles. Stir for 3 minutes.
Add sliced onion, salt and remaining turmeric. Cook until onion is soft and transparent. Add a few drops of water if mixture looks too dry. Add to potatoes and mix well. Add lemon juice. Serve warm.
Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View. From the San Jose Mercury News, 6/9/93.