| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 4 | Servings |
INGREDIENTS
| 1 | lb | Potatoes |
| 2 | Green Chiles, Finely Chopped | |
| Piece Of Ginger, 1" Long | ||
| Scraped Finely Chopped | ||
| 2 | Onions, Finely Chopped | |
| 2 | Tomatoes, Finely | |
| ChoppedOpt | ||
| Salt, To Taste | ||
| 1/2 | t | Ground Turmeric |
| 1 | c | Water |
| 1/2 | c | Green Peas, Boiled Opt |
| 1 | Bunch Of Coriander, Finely | |
| Chopped | ||
| 1 | T | Oil |
| 1 | t | Brown Mustard Seeds |
| 1 | t | Cumin Seeds |
| 1 | t | Black Gram Dal, Washed Urad |
| Dal Picked Over & | ||
| Rinsed | ||
| 1 | t | Bengal Gram Dal, Channa |
| 1 | Red Chili Pepper, Halved | |
| 1/2 | t | Asafoetida Powder |
| A Few Curry Leaves |
INSTRUCTIONS
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 2-3 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 MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 13:25:58 -0800 From: sweber@ix.netcom.com (Sharon Raghavachary)
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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 39
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 424.8mg
Potassium: 992.2mg
Carbohydrates: 33.6g
Fiber: 6.9g
Sugar: 6.8g
Protein: 6.3g