Potato Masala
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Instructions
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 chilli, asafoetida powder, and a few curry leaves.
When the mustard seeds splutter, add the finely chopped green chillies, ginger, onion and tomatoes (if used). Saut for 2-3 minutes.
Add the salt to taste, ground turmeric, and 1 cup (8 fl. oz) water. Cover 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.
