Ingredients:
- 4 medium potatoes (boiled and slightly mashed with hand roughly to form small chunks)
- 1 large onion (chopped finely)
- 3 cloves garlic (minced finely)
- 1″ ginger (minced finely)
- 1/2 tsp mustard seeds
- 2 dry red chillis
- 10-12 curry leaves
- 2 green chilli (slit length wise)
- 1 tsp red chilli pwd (adjust according to your choice)
- 1 tbsp coriander pwd
- 1/2 tsp cumin pwd
- 1/4 tsp turmeric pwd
- salt to taste
- 3 medium sized tomatoes (chopped finely)
- 1 1/2 tbsp oilchopped coriander leaves for garnish
- 1 tsp jaggery or sugar (optional)
Directions:
- Heat oil in a cooking vessel. Add the mustard seeds and let them pop.
- Now add the red chillis and curry leaves and stir fry for a few seconds till the flavors are released in the oil.
- Add onions, ginger and garlic, and saute till the onions turn light brown.
- Add the green chillis and all the pwds and mix them well.
- Add the tomatoes and stir fry till the oil separates and it gets mushy.
- Add the potatoes and mix. Keep covered with a lid on low heat for 3-4 minutes.
- Remove lid and cook further for another 3-4 mts stirring once in a while.
- Add salt and enough water to cover the potatoes.
- Bring to a boil and let it simmer on low heat till you get the desired curry consistency.
- Finally add the jaggery/sugar and combine. Turn off heat.
- Garnish with chopped coriander leaves.
- Serve hot with rotis/chapatis/steamed white rice.
