Ingredients:

• 1 – potato.
• 1 tsp – Turmeric powder.
• 1 tsp – grated coconut.
• 1 tsp -coriander powder.
• 1/2 tsp – Ginger paste.
• A small pinch of asafoetida.
• 1 cup – curd.
• 2 tsp – Lemon juice.
• 1/2 tsp – coriander powder.
• Salt to taste| For seasoning:
• 1 tbsp of ghee.
• 1/2 tsp – mustard seeds.
• 1/2 tsp – jeera.
• 4 – green chillies.
• 4-5 – curry leaves.
• Coriander leaves for garnishing.

Method:

1. Boil and peel the potato. Shred it in to pieces and cool.
2. To the shredded potato, add turmeric powder, grated coconut, coriander powder, ginger paste, asafoetida, lemon juice and salt. Mix well.
3. Heat ghee in a pan, add mustard seeds and when they splutter, add jeera.
4. Add cut green chillies and curry leaves.
5. Mix well and pour in the curd.
6. Turn off the stove and mix in the potato mixture.
7. Garnish with coriander leaves and serve.

Recipe courtesy of Gayathri Rajagopal