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
whole black mustard
potatoes, medium to large, peeled and cut in little cubes
salt to taste
cup chopped red onion
green chilles(a/c to your heat level), sliced
medium tomato chopped
amchur/dried mango powder(optional)
of hot water
In This Recipe
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.