4 medium sized potatoes
2 tablespoon oil
½ teaspoon mustard seeds
2 nos red chilies, broken
1 teaspoon urad dal
¼ teaspoon turmeric powder
a pinch of hing/asafoetida
a string of curry leaf
1.5 teaspoon sambar powder (u can also use 1 teaspoon red chili powder and 1 teaspoon coriander powder)
½ teaspoon salt or to taste
fresh coriadner for garnish
- Wash, peel and chop the potatoes into chunks. Cook them either on stove-top or in the microwave until soft. Once they are cooked, drain and keep aside.
- In a wide pan, add oil, spluter mustard seeds, add curry leaves, red chili and hing. Next add urad dal and let it turn golden brown.
- Now add the soft potatoes to this and mash with a potato masher. Add sambar powder, tumeric powder and salt. Mix well.
- Sprinkle little water, cover and cook for 5 minutes in a simmer flame, for the spices to blend well. Take it off the heat garnish with coriander leaves, and serve warm with rice/roti/dosa.