Potatoes - 1/2 kg ( boiled and mashed roughly )
Onion - 3 ( sliced length wise )
Ginger - 1/2 inch piece ( chopped finely )
Tomatoes - 2 ( cut each into 4 - 5 pieces )
Green chilly - 2 ( slit length wise )
Turmeric pwd - 1/2 Tsp
Salt - as per taste
TEMPERING :
Oil - 2 Tbsp
Mustard seeds - 1 Tsp
Split white lentils - 1 Tsp
Bengal gram - 2 Tbsp
Curry leaves - 1 sprig
METHOD :
Take a pan and add oil for tempering, when the oil becomes hot add mustard seeds and when it splutters add split white lentils and bengal gram and curry leaves and when the lentils turn golden add onions,ginger and green chillies and saute till the onions turn transparent. Now add the mashed potatoes and mix gently, then add turmeric pwd and salt and add 1-2 cups of water. When the water starts boiling add the tomatoes and simmer the flame to medium. When the gravy becomes a little think remove from flame and serve hot with poories or chapatis.
* This potato curry is used to make masala dosa, For making masala dosa the potato curry should not be watery, so add very little water so that all the ingredients get mixed well and now make dosa and place this curry in the middle of dosa, fold it and serve hot with sambar and chutney.
