Ingredients:
Potatoes – 9, medium
Onions – 4, medium, finely chopped
Turmeric Powder – 1/2 tsp
Salt to taste
Coriander Leaves – 2 tblsp + 2 tblsp for garnish
Grind to a smooth paste:
Green Chillies – 5, chopped
Coriander Seeds – 1 tsp
Poppy Seeds – 1 tsp, powdered
Chana Dal – 1 tsp, roasted
Coconut – 1 tblsp, grated
Ginger – 1 inch piece, grated
Water – 2 tblsp
For Tempering:
Oil – 4 tblsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Asafoetida Powder – 1/2 tsp
Dry Red Chilli – 1, halved
Urad Dal – 1 tsp
Chana Dal – 1 tsp
Curry Leaves – 1 sprig
Method:
1. Boil the potatoes.
2. Peel the skin and cut into 1/2 inch cubes.
3. Heat oil for tempering in a heavy pan.
4. Add the tempering ingredients and fry.
5. When mustard seeds start spluttering, add the onions and saute for 2 minutes.
6. Add the ground paste and saute for another 2 minutes.
7. Add turmeric powder, salt and 1 1/2 cups of water.
8. Cover pan and simmer for about 5 to 6 minutes.
9. Add the potatoes and simmer for about 8 minutes till well blended.
10. Garnish with coriander leaves.
11. Serve hot.
