Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N 2 | Green Chiles -- Finely |
| \N 2 | Tomatoes -- Finely Chopped |
| \N 1 | Red Chili Pepper -- Halved |
1 Lb Potatoes
: Chopped
: Piece Of Ginger (1" Long), : Scraped -- Finely
: Chopped
2 md Onions -- Finely Chopped
: (Opt)
: Salt -- To Taste
½ ts Ground Turmeric
1 c Water
½ c Green Peas -- Boiled, (Opt) 1 Sm Bunch Of Coriander -- Finely : Chopped
: For Tempering-----
1 TB Oil
1 ts Brown Mustard Seeds
1 ts Cumin Seeds
1 ts Black Gram Dal (Washed Urad : Dal) -- Picked Over
: and Rinsed
1 ts Bengal Gram Dal (Channa Dal) : Picked Over and
: Rinsed
½ ts Asafoetida Powder
: Few Curry Leaves
Boil the potatoes in their jackets until cooked. Peel, mash and set aside.
TEMPERING: Heat 1 tablespoon oil in a heavy saucepan. Add the mustard seeds, cumin seeds, black gram dal, Bengal gram dal, halved red chili, asafoetida powder, and a few curry leaves.
When the mustard seeds splutter, add the finely chopped green chilies, ginger, onion and tomatoes (if used). Saute for 2-3 minutes.
Add the salt to taste, ground turmeric, and 1 cup water. Cover the pan with a lid. Simmer for about 5 minutes, until the onions are well cooked. Add the mashed potatoes and boiled peas (if used). Cook for another 2 minutes, until thoroughly blended.
Garnish with finely chopped coriander leaves. Serve hot with Masala Dosai or puris.
Recipe By : Dakshin by Chandra Padmanabhan From: Date: