Potato Masala for Dosa

Aperture:f/5.6
Focal Length:55mm
ISO:3200
Shutter:1/100 sec
Camera:NEX-5R

DSC01608DSC01600

 

Ingredients:

Potatoes – 3 medium-sized( boiled and mashed)

Seasoning Ingredients:

oil-3 tbsp. or more if needed

Mustard-1/2 tsp.

Channa dhal-2 tsp.

Curry leaves 2 strands

Turmeric-1/4th tsp.

Green chili-2-3

onions-2 medium-sized ( finely diced)

Garnish and finish:

Salt-1 tsp. or to taste.

 cilantro-  1/4 th cup( 6-7 strands)

Coconut(optional)- less than 1/2 cup

lime juice-2 tsp. or to taste

Method:

1. prepare potatoes by pressure cooking  potatoes with water or boiling  in  water for about 20 minutes on medium heat or until cooked. If boiling in the water, drain the water completely and let rest on the paper towel to take out excess water .Peel the skin and mash it well with masher.

2. Take oil in a wok or a pot, add mustard, channa dhal, curry leaves, allow it to splatter with a lid closed and add green chilies, turmeric, onions and sauté for few minutes. Add the mashed potatoes, salt and mix well. Turn the heat to low and add rest of the garnishing ingredients  coconut, cilantro and lime juice and give it a good mix before turning the heat off. Once it is done , transfer it to a bowl to stop the cooking process and store with lid closed to avoid drying.

Tips:

Skip coconut if preparing few hours early.

If planning on making a day early, add everything except coconut and onion and store in the refrigerator with lid closed.

Shredded ginger adds a very nice flavor, add it after green chilies if you prefer.

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