Recipe - Potato Masala (Potato Paliya)

1 pound Potatoes
2 Green Chiles; Finely Chopped
Piece Of Ginger (1" Long),
Scraped; Finely Chopped
2 md Onions; Finely Chopped
2 Tomatoes; Finely
Chopped,(Opt)
Salt; To Taste
One half teaspoon Ground Turmeric
1 cup Water
One half cup Green Peas; Boiled, (Opt)
1 small Bunch Of Coriander; Finely
Chopped

FOR TEMPERING
1 tablespoon Oil
1 teaspoon Brown Mustard Seeds
1 teaspoon Cumin Seeds
1 teaspoon Black Gram Dal (Washed Urad
Dal); Picked Over & Rinsed
1 teaspoon Bengal Gram Dal (Channa
Dal); Picked Over & Rinsed
1 Red Chili Pepper; Halved
One half teaspoon Asafoetida Powder
A Few Curry Leaves

Boil the potatoes in their jackets until cooked. Peel, mash and set aside.

TEMPERING: Heat 1 tablespoon oil in a heavy saucepan. Add the mustard
seeds, cumin seeds, black gram dal, Bengal gram dal, halved red chili,
asafoetida powder, and a few curry leaves.

When the mustard seeds splutter, add the finely chopped green chilies,
ginger, onion and tomatoes (if used). Saute for 23 minutes.

Add the salt to taste, ground turmeric, and 1 cup water. Cover the 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 with Masala Dosai
or puris.
Recipe By : Dakshin by Chandra Padmanabhan

Posted to MCRecipe Digest V1 #291

Date: Sun, 10 Nov 1996 13:25:58 0800

From: sweber@ix.netcom.com (Sharon Raghavachary)