Ingredients
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3 no: Potatoes (medium, boiled and peeled)
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1 cup: Curd or yogurt (beaten)
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1/2 tsp: Ginger
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1/2 tsp: Garlic (grated)
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2 no: Green chillies (slit)
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1 stalk: Curry leaves
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1 tsp: Coriander leaves (chopped)
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1 tsp: Cumin
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1 tsp: Mustard seeds
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1/4 tsp: Wheat flour
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1/2 tsp: Dhania powder
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1/4 tsp: Turmeric powder
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1/4 tsp: Garam masala
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2 pinches: Asafoetida
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1 tsp: Red chilli powder
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1 tsp: Salt
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1 tsp: Oil
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1-1/4 cup: Water
Method
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Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
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Mix all the dry masala in 1/4 cup water.
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Heat oil. Add seeds (cumin and mustard). When they splutter, add ginger-garlic,
chilli and curry leaves. Add the masala mixture and fry for 2 minutes. Add
beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir
continuously after adding curd.
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Add the remaining water and all the potato and flour. Stir well.
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Boil and simmer for 10 minutes or till gravy thickens
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Garnish with chopped coriander.
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Serve hot with thin wheat chapaties and rice.
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