Potatoes in Curds

Contributed by Mrs. Lolita Fernandes

Ingredients

Quantity	Measure	Ingredients	Description:
3	Medium	Potatoes	Boiled and peeled
1, 1/4	Teacup	Water
1	Teaspoon	Chilly Powder, Red	Mix all the dry masala in 1/4 cup water.
1/2	Teaspoon	Jeera Powder	Mix all the dry masala in 1/4 cup water.
1/4	Teaspoon	Turmeric Powder	Mix all the dry masala in 1/4 cup water.
1/4	Teaspoon	Garam-Masala	Mix all the dry masala in 1/4 cup water.
2	Pinch	Asafetida (Hing)	Mix all the dry masala in 1/4 cup water.
1	Tablespoon	Cooking Oil	Heat oil and fry
1	Teaspoon	Jeera (Cumin Seeds)	Heat oil and fry
1	Teaspoon	Mustard Seed (Sarson)	Heat oil and fry
1/2	Teaspoon	Ginger (Adhrak)	Heat oil and fry
1/2	Teaspoon	Garlic (Lason, Losun)	Heat oil and fry
2	Medium	Chillies Green	Heat oil and fry
1	Stalks	Curry Leaves (Kadi patta)	Heat oil and fry
1	Teacup	Curds	Add beaten curds
1/4	Teaspoon	Flour, Wheat - (Atta)	dilute with remaining water and add
1	Tablespoon	Coriander Leaves (Kothmeer)	chopped. For garnishing
1	Teaspoon	Salt

Method

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilly and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chapattis and rice.