I like potatoes cooked in any form. This is one of my favorite recipe for sambar and curd rice. Any green peas ( sweet, frozen or hard ) can be used for this or even they can be skipped. Still it tastes good.
|Potato||2 nos (Medium)|
|Green peas||1/4 cup ( Frozen Sweet )|
|Green chili||3 nos|
|Ginger garlic paste||1/2 tsp|
|Red chili powder||1 tsp|
|Coriander powder||3 tsp|
|Coriander leaves||10 stks|
|Cumin seeds||1/2 tsp|
|Split Urad dhal||1/2 tsp|
|Curry leaves||1 strand|
Cut the potato in to medium sized pieces. Cook them with water in a vessel until they are cooked. Insert a fork in to potato if it goes inside completely then switch off the stove. Strain the water and keep them aside. When it cools down, peel the skin and mash it to small pieces with Potato masher. Chop the tomato. Slice Onions. Finely chop coriander leaves.
In a pan, pour some oil, add mustard and cumin. When mustard crackles, add asafoetida, sliced onion , Green Chilli, Curry Leaves and little Salt. Fry till onion is translucent. Add the Ginger Garlic paste and fry till raw smell leaves. Add chopped tomatoes and cook till tomatoes are mashed up.
Add the turmeric powder, red chili powder, coriander powder, Green Peas and fry until the masala turns little brown. Add Potatoes and salt and stir well. Don’t stir hard as potatoes get mashed up more. Stir slowly and coat the masala well onto the Potatoes. Reduce the flame and keep it on stove for 10 min. Add chopped coriander.
(*) This goes good with Chapathi, Curd Rice and Sambar rice.