Potato curry for chappathi

 

Ingredients:

     Potato (boiled)   5
     Onion   1
     Coriander leaves   handful (finely chopped)
     Sambar powder   2-3 tsp
     Turmeric powder   1/4 tsp
     Salt    to taste
     Mustard seeds  1/4 tsp
     Cumin seeds | jeera  1/4 tsp
     Oil   1 tblsp

METHOD:

    Wash the potatoes and cook them  in a pressure cooker till 2-3 whistles.
    Do not overcook.
    Allow it to cool ,when it is done.
    Cut them into cubes and keep it aside.
    My mom keeps it in the refrigerator for 15 minutes.
    In a pan add the oil and throw in the mustard seeds and cumin seeds.
    Add the finely chopped onions and coriander leaves.
    Add the potatoes, sambar powder, turmeric powder ,salt and asafoetida.
    Mix nicely and do it gently.
    Take care not to mash the potatoes.

    Keep it in a low flame and mix gently in between, till the masala mixes well with the potatoes and it turns into golden brown colour.
    When it is done transfer to a serving bowl.

    This goes well with rotis and pooris also.

Notes:

    Sambar powder can be replaced with 1 and 1/2 tsp of red chili powder and 1/2 tsp of  coriander powder