INGREDIENTS:
Potatoes - 5 to 6
Onion - 2 chopped lengthwise
Green chillies - 3
Ginger - 1 Tsp grated
Curry leaves - 1 string
Besan flour - 1 Tsp
Turmeric powder - 1/4 tsp
Salt - as needed
To temper:
Oil - 1 Tsp
Mustard seeds - 1/4 Tsp
Channa dhal - 1/2 Tsp
Urad dhal - 1/2 Tsp broken
Asafoetida - a pinch (Optional)
HOW TO MAKE:
Wash the potatoes and cut into half and pressure cook it with enough water and allow 3 whistles. Let it cool down and peel the skin. Make the potatoes into pieces use by hand as shown in the fig. Its need not to be perfect. Keep aside.
Heat oil in a kadai and splutter mustard seeds. Add channa dhal, urad dhal and just give a mild fry till it turn golden brown. Add asafoetida, grated ginger and chopped onions, green chillies and curry leaves. Add turmeric powder. Fry well till the nice aroma comes. Add potatoes and add a cup of water. Add needed salt and allow it to boil. When it starts boiling in a bowl add the besan and add 2 to 3 tsp water and make a paste and pour into the masala as shown below.
Cook for 5 more mitues and serve with Poori :-)
TIPS:
You can add peas and grated carrot too.
Cumin seeds also can be added to temper.
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