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
Serves: 4
Ingredients
-
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
Directions
- 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.
1 of 2
2 of 2