Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Lb Potatoes
2 Green Chiles -- Finely
: Chopped
: Piece Of Ginger (1" Long),
: Scraped -- Finely
: Chopped
2 md Onions -- Finely Chopped
2 Tomatoes -- Finely Chopped
: (Opt)
: Salt -- To Taste
1/2 ts Ground Turmeric
1 c Water
1/2 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
1 Red Chili Pepper -- Halved
1/2 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:

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