Potato Puri Curry

• mustard 1 tsp
• urad dal 1 1/2 tsp
• oil for frying
• ghee for garnishing 1 tbsp
• ginger, peeled 1" long piece
• onion 100 gm
• potato 400 gm
• turmeric powder 1/4 tsp
• salt to taste
• chana flour 3 tbsp
• masala powder to taste
• a few curry leaves

Cook the potatoes, drain, peel and cut into bite sized pieces and keep aside. Peel the onions, chop fine and keep aside. Chop the green chillies and ginger fine and keep aside. Dissolve the chana flour in 100-150 ml water, eliminate lumps and keep aside. Heat a little oil in a saucepan and add mustard and urad dal. When the mustard crackles, add onions, ginger and green chillies and saute. When the onion turns golden yellow and curls up at the edges, add potato, turmeric powder and salt to taste and saute all the ingredients for a saute. Add the channa flour and water solution, sprinkle masala powder, mix well and saute. Shut off the flame when the ingredients thicken. Garnish with ghee and curry leaves and serve.