This is my post for RM2-Day 9.
Potato: 2 medium sized, cut as long, medium thickness pieces
Tomato paste: 1/2 tablespoon
Eastern sambar powder (optional) - 1 whole teaspoon
Red Chilli powder - 1/2 teaspoon if you are adding Eastern Sambar powder, else, 1 teaspoon
Onion powder- 1 teaspoon
Water- 4 cups
Mustard seeds- 1 teaspoon
Cumin seeds- 1 teaspoon
Curry leaves- a few
Oil- 1 tablespoon
Add water to a deep bottom vessel and place it on high flame. Add the potatoes when the water starts boiling, lower the fire to medium. Cover it. Add salt when potatoes are half done. Dilute the tomato paste in a little water from the bowl before adding it to the potato, to avoid lumps while adding it to the potatoes. Close the lid. Turn flame to high. When the potatoes are done, add the Eastern Sambar powder and onion powder and mix well and close the lid. Reduce fire to medium low, mash most of the potatoes to create a richness to the gravy and close the lid and let the gravy simmer. Meanwhile prepare the tampering by adding mustard seeds, cumin seeds, curry leaves to the heated oil . Add this tampering to the gravy and switch off the flame. Add asafoetida and stir well. Serve it as a side dish with Dosa, Idli, Upma.
See what my other marathon buddies are doing in their kitchen :
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