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Author Notes: This is soul-food. We use to have it at Sunday breakfast with paratha/flatbread. It's a fusion of East Indian and South Indian recipe, my mother's specialty.
You can have it with naan, pita, flatbread.... some days I don't mind dinner rolls and other neutral white/wholegrain breads. Also it goes great with plain rice, or lightly flavored fried rice.
It's vegan, gluten-free and delicious!!! —Sanchari Mondal
- 4 tablespoons vegetable oil
- 11/2 teaspoon whole black mustard
- 2 sprigs curry leaves
- 2 pieces potatoes, medium to large, peeled and cut in little cubes
- salt to taste
- 3/4 cup chopped red onion
- green chilles(a/c to your heat level), sliced
- 1 medium tomato chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne powder(optional)
- 1/2 teaspoon amchur/dried mango powder(optional)
- 1 cup of hot water
- Heat oil in a wok/saucepan. When oil fumes, turn heat to low and add mustard and curry leaves. [Caution: Immediately cover, they crackle and spurt, be at a distance]. You are flavoring the oil.
- Add potatoes, turn the heat up to medium and add little salt to make the potatoes soft and saute them for a minute or two.
- Add the onions and the sliced green chillies and saute for another two minutes.
- Now add the chopped tomatoes and saute on high heat for 5 mins to cook the tomatoes.
- When tomatoes are soft and mushy, add turmeric powder, mix well. Then add cumin, coriander, aamchur, cayenne powder on medium-high heat mix them well. Cook vigorously till oil separates little bit about another 5 mins then add hot water. Mix well. Cover, let it cook till the potatoes are really tender.
- Open the lid, on low heat mash some potatoes with the back of the cooking spoon and mix. Bring the consistency you want in your curry.
- DONE. EAT PLEASE.
- This recipe was entered in the contest for Your Best Root Vegetable Side
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