 Ingredients: Potato - 1/2 kg Turmeric Powder - 1/2 tsp Curry leaves - a few Oil - 2 tbsp Mustard seeds - 1 tsp Salt to taste Red Chillies - 6 to 8 (depends upon the spicyness) Urad dal - 1 tbsp Bengal gram dal - 1 tbsp Method: Pressure cook potatoes, peel and dice into big cubes. Dry grind red chilly urad dal and bengal gram dal into coarse powder. Heat 1 tbsp of oil in a pan. Add mustard seeds and when it splutters add the turmeric powder, salt and the ground powder, saute well and add the potato cubes mix well so that all the cubes are coated well. Add the remaining oil and mix well again. Chop the curry leaves and add it on top and cover with a lid so that the flavour settles in the vegetable. Serve with hot rice, sambar or rasam. |
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