Recipe - Potato In Curd Gravy

3 md Potatoes boiled and peeled
1 cup Curd or yogurt beaten
1 teaspoon Red chilli powder
1 teaspoon Salt
One half teaspoon Dhania powder
One fourth teaspoon Turmeric powder
One fourth teaspoon Garam masala
2 Pinches asafoetida
1 Stalk curry leaves
1 tablespoon Coriander leaves chopped
1 One fourth cup Water
One half teaspoon Ginger; garlic grated
2 Green chillies slit
1 teaspoon Cumin; mustard seeds
One fourth teaspoon Wheat flour
1 tablespoon Oil

Cut potatoes into big pieces. Mash 34 pieces fine with hand. Keep both
aside.

Mix all the dry masala in One fourth cup water.

Heat oil. Add the seeds (cumin and mustard). When they splutter, add
gingergarlic, chilli and curry leaves.

Add the masala mixture and fry for 2 minutes.

Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
Stir continuously after adding curd.

Add the remaining water and all the potato and flour. Stir well.

Boil and simmer for 10 minutes or till gravy thickens

Garnish with chopped coriander.

Serve hot with thin wheat chappaties and rice.

Making time: 30 minutes.

Makes for: 5

Shelf life: Best fresh

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