Ingredients
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. salt
2 tsp. red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp garam masala
2 pinches asafoetida
1 sprig curry leaves
1 tbsp coriander leaves chopped
1 1/4 cup water
1/2 tsp each ginger, garlic grated
2 green chillies slit
1 tsp each cumin, mustard seeds
1/4 tsp wheat flour
1 tbsp oil
Directions
Cut potatoes into cubes.Mash 3-4 pieces fine with hand. Keep both aside. Mix all the dry masala in 1/4 cup water. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, 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 Chapati/Rice.
