Ingredients:
- Potato: 3 medium
- Onion: 1 medium
- Green chilis:6
- Ginger: 1 tsp minced
- Turmeric: ¼ tsp
- Besan flour: 1 tbsp (mixed with little water)
- Tomato : 1 small
- Chilli powder: ½ tsp
- Coriander leaves: few leaves choppes
Seasoning:
- Oil: 1 to 2 tsp
- Mustard seeds: 1 tspn
- Urad dhal: ½ tspn
- Bengal gram/ channa dhal: 2 tspn
- Curry leaves: few
Procedure:
- Peel the potatos and dice at same size and add enough water to cover.
- Cook in microwave HIGH for 8 to 9 minutes. Drain the water and mash little coarsely with a spoon
- Alternatively you can boil the potato until tender - can pressure cook with enough water and leave 2 to 3 whistle.
- Heat the oil in a pan, add the seasoning one by one, when they start to crack. Add the onion, ginger and green chilies and tomato. Fry until translucent.
- Add the mashed potato, turmeric and adjust the salt. Pour the besan flour mix in water, and add at least ½ cup or more water. U can make little thinner as the gravy will thick very quickly!
- Garnish with cilantro leaves and serve with puris, chapatti or as masala dosa!
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