Ingredients:

• 250gms – potato, cut into 3/4 inch pieces
• 2 Onions medium, cut into small pieces
• 4 green chilli, chopped fine
• 1 inch – ginger, chopped fine
• curry leaves, small bunch
• 1 tbsp – chopped, Coriander leaves
• salt
• haldi, big pinch
• 1/2 tsp – Mustard Seeds
• 1/4 tsp – Jeera
• 1 tsp – Urad Dal
• 2 tsp – Channa dal
• 1 tbsp – besan
• 2 tsp – oil

Method:

1. Heat oil, in a cooker (preferably) add mustard seeds, dals, jeera, and curry patta leaves.
2. Fry till the mustard seeds splutter.
3. Add ginger, onion and green chilli, fry for 2 mins.
4. Add potato pieces, salt, haldi and 100 ml of water
5. Close the cooker and wait till 3 whistles.
6. On cooling, remove the lid and add besan mixed in 2 tbsp of water.
7. Stir well and cook in sim for 1 minute stirring continuously, so that no lumps form.
8. The curry becomes thick and saucy, sprinkle coriander leaves and remove from fire.
9. Serve with chapatti/poori/dosa.

Recipe courtesy of Uma Devi Ramachandra