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
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Ingredients
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4 tablespoons
vegetable oil
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11/2 teaspoon
whole black mustard
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2 sprigs
curry leaves
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2 pieces
potatoes, medium to large, peeled and cut in little cubes
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salt to taste
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3/4
cup chopped red onion
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green chilles(a/c to your heat level), sliced
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1
medium tomato chopped
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1 teaspoon
cumin powder
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1 teaspoon
coriander powder
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1 teaspoon
turmeric powder
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1 teaspoon
cayenne powder(optional)
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1/2 teaspoon
amchur/dried mango powder(optional)
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1 cup
of hot water
Directions
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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.
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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.
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Add the onions and the sliced green chillies and saute for another two minutes.
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Now add the chopped tomatoes and saute on high heat for 5 mins to cook the tomatoes.
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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.
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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.
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DONE. EAT PLEASE.
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