Ingredients:

• 3 – potatoes, cut into cubes
• 250 ml – water (1.25 cup)
• 1/2 tsp – salt
• 1/2 tsp – Turmeric powder
• Other ingredients
• 1 cup – water
• 3 – green chillies, slit lengthwise
• Salt to taste
• For Seasoning:
• 2 tsp -oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – cumin ( Jeera ) seeds
• 1 sprig – Curry leaves
• 2 – broken Red Chillies
• 2 pinches – Hing (asafoetida)

Method:

1. Wash potatoes well and peel off the skin.
2. Cut potatoes into cubes and boil separately in water, salt and turmeric powder.
3. Reserve stock and gently mash boiled potato cubes.
4. Boil gently mashed potatoes again with1 cup water, slit green chillies and salt to taste. Cover with a lid and boil on low heat for 12 – 15 mins until done and slightly thickened. Take off heat.
5. For seasoning:
6. Heat oil in a small frying pan. Add mustard seeds. When they begin to pop, add curry leaves, cumin seeds and broken red chillies. Saute on a low heat for 2 – 3 mins or till fragrant.
7. Pour this seasoning over potato thoy and sprinkle hing.
8. Serve hot with Rice.
9. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya