Potato Masala (Potato Paliya)

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1/2 ts Asafoetida Powder
1 sm bn Coriander; Finely
1 c Water
2 Green Chiles; Finely Chopped
1/2 c Green Peas; Boiled, (Opt)
1 inch piece Ginger
2 Tomatoes; Finely
1 ts Black Gram Dal; (Washed Urad
Curry Leaves
1 ts Bengal Gram Dal; (Channa
1 lb Potatoes
1 ts Brown Mustard Seeds
2 md Onions; Finely Chopped
1 ts Cumin seeds
Salt; to taste
1/2 ts Ground turmeric
1 tb Vegetable oil
1 Red Chili Pepper; Halved

Original recipe makes 4



Boil the potatoes in their jackets until cooked. Peel, mash and set aside. TEMPERING: Heat 1 tablespoon oil in a heavy saucepan. Add the mustard seeds, cumin seeds, black gram dal, Bengal gram dal, halved red chili, asafoetida powder, and a few curry leaves. When the mustard seeds splutter, add the finely chopped green chilies, ginger, onion and tomatoes (if used). Saute for 2-3 minutes. Add the salt to taste, ground turmeric, and 1 cup water. Cover the pan with a lid. Simmer for about 5 minutes, until the onions are well cooked. Add the mashed potatoes and boiled peas (if used). Cook for another 2 minutes, until thoroughly blended. Garnish with finely chopped coriander leaves. Serve hot with Masala Dosai or puris. Recipe By : Dakshin by Chandra Padmanabhan Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 13:25:58 -0800 From: sweber@ix.netcom.com (Sharon Raghavachary)

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