Cook the potatoes(it is preferred that the vegetables are slightly underdone), drain, peel and crumble by hand into bite sized pieces and keep aside. Peel the onions, chop fine and keep aside. Fry red chillies, coriander seeds and chana dal in a little oil until the dal turns golden brown and grind into a fine powder and keep aside. Heat a little oil in a sauce-pan and add mustard, when it crackles add onions and saute. When the onions curls up at the edges, add potato, salt to taste, the ground powder and masala powder to taste and saute for a few minutes, until done to a turn. Shut off the flame.
Cook the potatoes, drain, peel and crumble by hand into a bite sized pieces and keep it aside. Peel the onions, chop fine and keep aside. Chop the green chillies and ginger fine and keep aside. Heat a little oil in a sauce pan and add mustard and urad dal. When the mustard crackles, add green chillies and ginger and saute for a couple of minutes. Add onion and continue to saute; when the onion curls up at the edges, add 100 ml of water and turmeric powder. When the onion is done well, add potato, asafoetida powder, curry leaves and salt to taste and mix well remove from fire when the ingredients are done to a turn.Previous | Next | Side Dish | Main Menu