SERVING 2-3
- POTATO – 500 GMS BOILED AND CRUMBLED
- ONION – 2 MEDIUM
- GREEN CHILLY CHOPPED – 3 -4 BIG
- ASAFOETIDA – A PINCH
- MUSTARD SEEDS – 1 TSP
- BENGAL GRAM DAL – 1 TSP
- BLACK GRAM DAL – 1 TSP
- TURMERIC POWDER – 1 /2 TSP
- CURRY LEAVES – FEW
- GINGER FINELY CHOPPED – 1 INCH PIECE
- CORINADER LEAVES CHOPPED – 1 TBSP
- LEMON – 1 MEDIUM
- SALT – TO TASTE
- OIL – 1 TSP
METHOD
- Take a heavy bottomed pan and add oil. Once the oil is hot, add mustard, and when it sputters add the dals, asafoetida, ginger, chilly and curry leaves. Sauté for a minute and add the finely chopped onions.
- When the onions turn pink, pour in 500 ml of water.
- Add the required salt and the turmeric and bring to a boil.
- Add the crumbled potatoes, simmer the flame, cover and cook for about 5 minutes.
- Check the simmering mixture to see if it has cooked to a thick semi-solid in consistency.
- Give it a final stir and remove from flame. Add the coriander and juice of 1 lemon. Serve with hot
NOTE
- Onions are optional.
- Add fresh green peas to the boiling water for a different taste and flavor.
- If the mixture is not thick, add slurry of bengal gram flour to the simmering mixture.
