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Boil the potatoes in their jackets until cooked. Peel, mash, and set aside. or don't peel them, esp if they're those yummy yukon gold potatoes!
TEMPERING: Heat 1 tblspoon oil in a heavy saucepan. Add the mustard seeds, cumin, black gram dal, bengal gram dal, halved red chili, asafoetida powder, and the curry leaves.
When the mustard seeds start to pop, which will happen quite soon, add the finely chopped chilies, ginger, onion and totmatoes. saute for 2-3 minutes.
Add the salt to taste, ground turmeric, and 1 cup water. Cover pan with a lid. Simmer for about 5 minutes, until the onions are well cooked. Add the mashed potatoes and boiled peas (if used). Cook for another 2 minutes, until thoroughly blended. Garnish with finely chopped coriander leaves. serve hot!
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