Yesterday, I didn't have enough vegetables to cook anything special for dinner. But lucky me, I had potatoes, onions, and tomatoes. What more do I want, as my husband's dinner would be fulfilled with his favorite vegetable - potato:) .....so I decided to post it here as a bachelor recipe, because my husband also used to prepare this when he was a bachelor. So here I am including one of the simplest curry anyone new to the kitchen could make:) , its that simple.
- Potato : 1 large no
- Onion: 1 large no
- Tomato: 1 large no
- Turmeric powder: 1/4th teaspoon
- Chilli powder: 1/ teaspoon
- Coriander powder: 1/2 teaspoon
- Asafoetida (hing): 1/4 th teaspoon
- Mustard seeds: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Fenugreek seeds: 1 teaspoon
- Garlic: 1 small piece
- Ginger: i small piece
- Curry leaves for garnish
- After cleaning the vegetables, cut all the vegetables into very small pieces.
- Heat a tablespoon of oil in a vessel. Add mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Let it splutter. Add minced garlic, onion, and tomato.
- Stir for 2 minutes
- Add the rest of the ingredients except for the potatoes. Keep stirring uniformly
- When the onion and tomatoes cook well, they form a paste. At this point add the potatoes and stir well. Add 1 cup water and keep the flame to medium.
- Cover the vessel and wait until the potatoes are cooked. This can be tested by pricking with a knife or fork, if the potato crumbles and falls apart easily, it means, it is cooked
- Garnish with coriander leaves
- Serve as side dish along with chappathi , or rice