Potato Curry - Curry for Dosa Also!!!

Potato Curry - Curry for Dosa Also!!!

Ingredients:

• Potatoes – 250gms
• Onion – 1
• Ginger Chilli Paste – 1tsp(or According to taste)
• Curry leaves – Few
• Salt To Taste
• Black Gram – 1tsp
• Mustard Seeds – 1/2tsp
• Cumin Seeds – 1/2tsp
• Oil – 3tsps 
  
  
  Preparations:
  Wash the potatoes and take them in a bowl. Add water and cook them in a pressure cooker. Just before the pressure develops in the pressure cooker and it is about to whistle make the flame low and cook for 15 minutes. Then, after 15 minutes, make the flame high and before it whistles switch it off. With the pressure inside the pressure cooker the potatoes will be cooked completely even after we remove it from flame. When cool remove the vessel from the cooker and allow the potatoes to cool. Then peel the skin off from the potatoes and keep aside. Peel the onion skin and cut it into thin slices. Wash and chop the coriander.
  
  
  Method:
  Heat a pan and add oil to it. When the oil is hot add the black gram and fry till it reaches golden brown color. Then add the mustard seeds followed by cumin seeds. Fry them well. Now add the curry leaves and chili ginger paste and fry well. Now add the sliced onions and fry till transparent. Now add the turmeric powder and salt. Mix well. Finally add the potatoes by mashing them with fingers. Mix well till the curry is uniformly coated with the
  turmeric color. Now add some coriander leaves and mix. Cook for one minute to bring the nice flavor out of the coriander. Transfer this to a serving bowl and garnish with the remaining coriander. Serve hot. This can be eaten with Poori, Paratha, Roti, Rice, Masala Dosa etc…  Enjoy !!!!!!!!!!!!!!

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Aloo Fries

Aloo Fries

 

Deep Frying Method:

Ingredients:

• Potatoes – 500gms
• Oil – For deep frying
• Red Chili Powder – To Taste
• Salt –To Taste
• Turmeric Powder – Little

Less Oil Fry:

Ingredients:

• Potatoes – 500gms
• Cumin Seeds – 1tsp
• Turmeric Powder – 1/4tsp
• Salt –To Taste
• Red Chili Powder – 2tsps
• Oil – 4Tbsps
  
  
  Learn to prepare potato fry in two ways:
  1. Deep frying method
  2. Less Oil Fry
  
  
  Deep Frying Method:
  Preparations:
  Wash and peel the potatoes. Cut the potatoes into thin slices with a knife or any slicer. Take the potato pieces into a bowl and wash them thoroughly. Washing the potatoes will remove the excess starch. Wash till the water in which potatoes are washed comes out clear. Drain the washed potato pieces into a colander.
  
  
  Method:
  Heat a pan and add sufficient oil to deep fry the potatoes. Take a plate and spread a paper napkin. After frying the potatoes drain them on to the paper napkin to remove excess oil. When oil is sufficiently hot add some potato pieces and fry stirring. Fry the potato pieces on high heat, stirring, till crisp. Take the fried potatoes from the oil with a slotted ladle and drain them on the paper napkin which will soak excess oil.  After few minutes take these potato pieces into a bowl and add salt, turmeric powder and red chili powder. Add the spices as per taste and toss to coat the potato pieces. Transfer the spice coated fried potato pieces into a serving bowl. Fry the remaining potato pieces and coat them with spices. Cover the bowl of spicy and crispy fried potatoes with a paper napkin to retain crispness. Serve hot with plain rice.
  
  
  Less Oil Fry:
  Preparations:
  Wash and peel the potatoes. Cut the potatoes into cubes with a knife. Take the potato pieces into a bowl and wash them thoroughly. Washing the potatoes will remove the excess starch. Wash till the water in which potatoes are washed comes out clear. Take a microwave safe bowl and add the washed potato pieces. Add 20ml water and place this bowl in over. Cover the bowl partially and cook on high power for 5 minutes. Observe that the potato pieces are JUST cooked. Do not overcook the potato pieces—they have to retain the shape without becoming mushy. Drain the cooked potato pieces into a colander.
  
  
  Method:
  Heat a non stick pan and add oil to it. When oil is hot add cumin seeds and fry till they splutter. Add the cooked potato pieces and add salt and turmeric powder. Mix well and cook covered for 5 minutes on medium heat. Remove the lid and add red chili powder. Mix well and cook on medium heat stirring in between. Fry till the potato pieces are crisp. Serve hot with plain rice.
  
  
  Points to Note:
  Potatoes contain lot of starch. For potato fry, removing the starch is very important. Potato pieces when fried (without removing the starch) change color to red fast without being crisp. This is because of the starch. So remove the starch by changing water and washing. When the water is clear and potato pieces immersed in water are clearly visible, that indicates there isn’t much starch in the potatoes.
  Cut vegetables into even sized pieces—then the pieces will be fried evenly till crisp.
  Cook the potato pieces in micro wave oven till they are JUST cooked. Over cooked potatoes become mushy when fried in less oil.
  In less oil cooking method, cover & cook the potato pieces on medium flame after adding salt. The moisture released
  
  after adding salt will allow the potato pieces to get cooked fully. The medium flame cooking will not allow the potato pieces to become mushy. So the potatoes are cooked fully and the less oil used here will make the potatoes crispy when cooked on medium heat. However keep a close watch and stir the potatoes in between to ensure they do not get burnt. Deep fried potatoes may even be served as a snack.
  
  Enjoy !!!!!!!!!!!!!!

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Aloo Potols Vepudukaram (Spiced Curry of Potato & Pointed Gourd)

Aloo Potols(donda kai) Vepudukaram 

(Spiced Curry of Potato & Pointed Gourd)

 

Ingredients:

• Potols (Parwal) – 300gms (Pointed Gourd)
• Potatoes – 250gms
• Black Gram – 2tsps
• Mustard Seeds – 1tsp
• Cumin Seeds – 1tsp
• Curry Leaves – Few
• Red Chili Powder – 1/47tsp
• Turmeric Powder – 1/4tsp
• Vepudu Karam – 1 1/2tsps
• Salt to Taste (1 1/4tsp)
• Oil – 5tsps
  
  
  Preparations:
  Wash potols and cut then into thin slices. Wash, peel and cut potatoes into medium sized slices. Take a microwave safe bowl and add potato pieces and potols pieces. Add 25ml water to the vegetables and place the bowl in microwave oven. Cover the bowl partially and cook on high power for 6 to 7 minutes. Stir once and again place the bowl in oven and cover it partially. Cook the vegetables 0n 30% power for 7 minutes. Allow 3 minutes standing time before removing the bowl from oven. Wash and chop the curry leaves. 
  
  
  Method:
  Heat a pan and add oil to it. When oil is hot add black gram and fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry the seasoning till all the seeds are fried well. Then add curry leaves and mix. Add turmeric powder and mix. Add the cooked vegetables and mix well. Add required amount of salt, red chili powder and vepudu karam. Mix all well and cook covered on low flame for 3 to 5 minutes. Remove the lid and mix the curry well. Transfer the curry to a serving bowl and serve hot with rice or roti. 
  
  
  Points to Remember:
  If the curry leaves are big chop them finely.
  Cooking time in a microwave oven may vary a bit depending upon the capacity and wattage of the ovens.
  Do not remove the water after cooking the vegetables in oven. Add the vegetables to the seasoning along with remaining water and cook.
  After adding turmeric powder to the seasoning, quickly mix it and add the vegetables. Over frying the turmeric powder
  in oil burns it. At the same time, adding it to the seasoning helps in getting mixed with the oil which in turn gets mixed well with the vegetables to give a nice color.
  Salt, red chili powder and vepudukaram, use as per your taste.
  Enjoy !!!!!!!!!!!!!!

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Aloo Ki Tehri ( Potato Rice)

Aloo Ki Tehri ( Potato Rice)

Ingredients:

• Basmati Rice – 200gms (1Cup)
• Water – 360gms (1 1/2Cups) {Add water as per the requirement of rice used}
• Potatoes – 3(220gms)
• Green Peas – 100gms (1/2Cup)
• Green Chilies – 3
• Cinnamon – Small Piece
• Clove – 1
• Black Cardamom – 1{Separate Seeds}
• Biriyani Flower – 1(Available In Super Markets Or Grocery shops)
• Turmeric Powder – 1/2tsp
• Red Chili Powder – 1/2tsp
• Salt – To Taste (1 1/2tsps)
• Ginger-Garlic Paste – 1/2tsp
• Cumin Seeds – 3/4tsp
• Oil – 2 1/2Tbsps
  
  
  Preparations:
  
  
  Take a bowl and add rice and water. Wash the rice well by rubbing between fingers. To the washed rice add the measured water (360gms). Soak this rice for 30 minutes.
  Wash, peel and cut potatoes into medium sized pieces.
  Wash green chilies and chop them finely.
  Crush cinnamon, clove and black cardamom seeds using a mortar and pestle. Take the crushed spice powder into a plate and cover with another plate to retain smell till use. 
  
  
  Method:
  After soaking rice for 30 minutes, separate rice and water. Do not throw away that water we need to cook this rice using this water.
  Heat a pressure pan and add oil to it. When oil is hot add cumin seeds and fry stirring till they splutter. Then add ginger-garlic paste and chopped green chilies. Fry the mixture well in oil to reduce the hot flavor of chilies. Then add biriyani flower, red chili powder, turmeric powder, spice powder and 10ml water and mix well. Adding water will not burn the dry spices. Fry the mixture till all water evaporates and oil separates. Then add green peas and potato pieces. Mix well to coat the vegetables with spices. Then add soaked rice and mix gently. Take care while mixing rice as soaked rice would be fragile. Now add the water which we have separated from soaked rice. Add salt and mix well. Taste the water and adjust the seasonings. Cover the pressure pan and cook on high flame till we hear a whistle. After first whistle cook on low flame for 7 minutes and switch off the stove. Once the pressure goes down naturally open the lid. We need to fluff up the rice—to do this use a fork so that the cooked rice grains will retain their texture. First remove the biriyani flower and fluff up the rice using fork. Transfer the Alu Ki Tehri to a serving bowl and serve with raita of your choice. While cooking this tasty dish in pressure pan we can smell the nice aroma of the biriyani flower which fills the space. Serve hot with chilled raita. 
  
  
  Points To Notice:
  Use water as per the requirement of rice used.
  As far as possible use freshly ground spices to give a nice flavor to the dish. Similarly use freshly prepared ginger-garlic paste.
  Soaking rice reduces the cooking time.
  Fry green chilies in oil well  to reduce the hot flavor.
  After adding the dry spices, add little water and mix. Adding water will not burn the dry spices.
  After adding soaked rice mix gently as soaked rice would be fragile and breaks easily.
  After adding salt taste the water and ajust the seasonings before cooking to get the right taste.
  Serve hot Alu Ki Tehri with any raita of your choice.
  
  Enjoy !!!!!!!!!!!!!!

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Aloo Dum (Same As Dum Aloo)

Aloo Dum 

Ingredients:

• Potatoes – 850gms
• Potols (Dondakai or Pointed Gourd) – 5
• Onions – 2
• Oil – 1/4Cup
• Salt To Taste
• Coriander For Garnishing

Ingredients For Paste:

• Poppy Seeds (gasagasalu) – 5tsps
• Coriander Seeds – 2 1/2tsps
• Cumin Seeds – 1 1/2tsps
• Cardamom – 2
• Cinnamon – 1/2"Piece
• Cloves – 4
• Ginger – 1” Piece
• Garlic – 2
• Onions – 2
• Red Chillies – 9
• Turmeric Powder – 1tsp

Grind the above ingredients by adding water to a fine paste. Paste should be very fine because the taste of the dish lies in grinding the paste.

Ingredients For Seasoning:

• Cumin Seeds – 1/4tsp
• Aniseeds – 1/4tsp
• Mustard Seeds – 1/4tsp
• Fenugreek Seeds – 2, 3 Seeds
• Nigella Seeds – 1/4tsp
• Bay Leaves – 4 or 5 
•  
• Preparations:
  Wash and clean the potatoes. Take them into a bowl, add water and salt. Place this bowl in a pressure cooker and cook. Just before the pressure develops in the pressure cooker and it is about to whistle make the flame low and cook for 15 minutes. Then, make the flame high and before it whistles switch off the stove. 
  
  
  After pressure has escaped form the cooker, remove the potatoes from cooker. 
  I don't suggest putting the Cooker under the tap for cooling. I prefer keeping it aside till the lid comes out easily.  I suggest this because, putting the hot cooker under tap water makes the metal undergo a stress which may pose a safety hazard.Consider the time taken for the cooling of the cooker as a standing time and utilise it for other preparations in the kitchen.
  
  
  Keep the boiled potatoes aside for a while and when cold remove the skins. Cut them into big pieces and keep aside. Take some pieces of boiled potatoes and make a fine paste in a mixie. This helps for gravy thickening. Wash and clean Potols. Cut them into rounds. Shallow fry these Potols in oil. For this, take around 5tsps of oil and heat. When oil is hot add Potol pieces and little salt. Cook covered for 5 to 7 minutes. When you add salt, water will be ooz from the vegetable due to osmosis and it gets cooked. So the vegetables will not get burnt easily when we add salt and fry them in less oil. Here if you wish you can also deep fry these Potol pieces. Clean onions and cut into thin slices and keep them aside. Wash, clean and chop coriander leaves. 
  
  
  Method:
  Heat a pan and add oil to it. Take all the seasoning ingredients in a plate. When oil is hot add the seasonings and fry. Add the sliced onions and fry till golden brown in color. We have to fry the onions till they lose their rawness. Now add the masala paste and fry well. In the paste also we have added onion, so we need to fry the paste nicely to remove the rawness of onions. Then add the boiled potato pieces and mix. Then add the boiled potatoes paste and mix well. Many add corn flour, wheat flour to thicken the gravy. Here we are adding boiled potatoes paste to thicken the gravy. No one will come to know that you have added the boiled potato paste to thicken the gravy unless and until you disclose it. Add water sufficiently and mix. Then add Fried Potols Pieces and salt to taste. Cook covered on slow flame for 15 minutes. Your house will be filled with a nice aroma of Aloo Dum. Transfer this to a serving bowl and remove the bay leaves. it is heard that bay leaves are not good for health when kept for long period in the dish, so remove them when you finish cooking the dish.Serve hot garnished with chopped coriander. This dish can be served with Rotis, Parathas, Naans, Pulaos or even with plain rice. 
  
  
  Tips : If you allow the dish to have a standing time for 2 to 3 hours before serving the taste enhances because the salt and other ingredients seep into the potatoes. It is for sure to become lip licking
  
  
  If you use baby potatoes the looks of the dish enhances. Don't forget to prick the boiled potatoes with a fork before adding to the masala in the pan.
  
  
  You may moderate the gravy quantity as per your liking. Some like to have
  it almost dry which is Dum Aloo. Serve the dish along with tooth-picks so that the guest can prick each Aloo piece and lift it to eat. You may serve it in leaf-cup-container to add rustic look of Dhaba Dum Aloo 
   
• Enjoy !!!!!!!!!!!!!!

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Aloo Bonda & Vankaya Bajjilu

Aloo Bonda & Vankaya Bajjilu

Ingredients:

For Batter:

• Gram Flour – 250gms
• Maida – 50gms
• Salt to Taste (1/4tsp+1/8tsp)
• Baking Soda – 1/4tsp
• Water – As Required (325gms)
• Oil - 2Tbsps (To Mix with Flours)
• Oil – For Frying Bondas

For Curry:

• Potatoes – 750gms
• Green Chilies 11
• Ginger – Small Piece
• Cumin Seeds – 1/4tsp
• Mustard Seeds – 1/4tsp
• Asafoetida – A Pinch
• Curry Leaves – Few
• Chopped Coriander Leaves – 1Tbsp
• Turmeric Powder – 1/4tsp
• Salt – To Taste
• Oil – 21Tbsps
  
  
  Preparations:
  Wash potatoes and place them in a bowl. Add water till all the potatoes are submerged in water. Place this bowl in pressure cooker and cook the potatoes. After first whistle lower the flame and cook the potatoes for 10 to 12 minutes. When the pressure cooker cools down remove the bowl and peel the potatoes. Grind green chilies and ginger to a coarse paste in a mixer grinder. Finely chop the curry leaves.
  
  
  Method:
  Curry:
  Heat a pan and add oil to it. When oil is hot add mustard seeds and asafoetida and fry for few seconds. Then add cumin seeds, chopped curry leaves, ginger green chili paste, turmeric powder and salt. Mix & fry the seasoning well. Then add boiled & peeled potatoes and mix mashing with the ladle. Add chopped coriander leaves and mix again. The curry is ready to make bondas. Spread the curry in a plate to cool.
  
  
  Batter:
  Take gram flour, maida and salt into a mixing bowl and mix well with fingers. Add oil and rub with fingers to incorporate the oil into the flour. Add water slowly and mix to prepare batter of coating consistency. Make a smooth batter. Batter should be of coating consistency—when finger dipped in the batter & removed, batter should coat the finger evenly. Keep this batter aside for 30 minutes. 
  
  
  Making Aloo Bondas:
  Heat a pan and add sufficient oil to fry the bondas. Spread a paper napkin in a plate and keep it ready. After frying the bondas remove them on to this paper napkin to soak excess oil.  Just before frying add baking soda to the prepared batter and mix well. See that there are no lumps in the batter. 
  
  
  Wet fingers and take a portion of the curry into the palm. Form a ball of the taken curry portion. Similarly make balls from the prepared curry. Drop a ball into the batter and coat it evenly. Then carefully drop the batter coated curry ball into the oil and fry on medium heat. Turn the bondas and fry till they are evenly fried. Fry till the bondas turn golden in color. Then take out the bondas from oil with a slotted ladle and place them on the paper napkin which will soak the excess oil. Similarly fry all the bondas.  Serve hot with any chutney or ketchup. 
  
  
  Vankaya Bajjilu (Brinjal Fritters):
  To the leftover batter add some red chili powder, salt, cumin seeds, chopped coriander and mix well.
  Take a brinjal (Chutney Variety) and wash it. Slice the brinjal into even thickness pieces. Add the brinjal slices to the batter and coat them well with the batter. Now carefully drop the batter coated brinjal pieces into the hot oil and fry on medium heat. Turn and fry till the bajias are golden in color. Drain the bajias on to a paper napkin to soak excess oil. Serve hot with any chutney or ketchup. 
  
  
  Points To Note:
  Use salt and chilies according to taste.
  As soon as the pressure cooker cools down, remove the boiled potatoes from the cooker and drain all the water. If the boiled potatoes are kept for long time in the water they were cooked, they absorb some water and become mushy. So drain the water as soon as they are cooked.
  Cool the potato curry completely before making bondas.
  Make a smooth batter without any lumps. Just before frying bondas add baking soda and then mix thoroughly.
  
  
  To prepare curry balls first wet your palm with water—this will give a smooth textured ball. Observe and learn the technique of dropping the bondas in oil to avoid tear drop shaped batter droplets. Do not forget to drink two glasses of buttermilk after eating any fried things. Buttermilk eases the uneasiness caused after eating fried things. Eat limitedly and enjoy good health.
  
  Enjoy !!!!!!!!!!!!!!

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Aloo Bhujia (Aloo Kharapoosa)

Aloo Bhujia (Aloo Kharapoosa)

 

Ingredients:

• Potatoes – 250gms
• Gram Flour – 150gms
• Cinnamon – Small Piece
• Cloves – 8
• Black Pepper – 1ts
• Asafoetida – A Pinch
• Turmeric Powder – 1/8tsp
• Salt – To Taste (1 1/4tsp)
• Oil – For Deep Frying
  
  
  Preparations:
  Wash potatoes & keep them aside. Heat a pressure pan and add water (Around 200ml). Place a colander in the pressure pan and add washed potatoes to it. Cover the pressure pan and steam cook the potatoes. After first whistle, cook the potatoes on low flame for 10 minutes. When the pressure pan cools down, remove the cooked potatoes and allow them to cool for a while. Peel the boiled potatoes and grate them using a grater. Grating avoids lumps in the boiled potatoes. 
  
  
  To prepare aloo bhujia we need to use a spice powder. Make the spice powder using a mortar and pestle or a spice grinder. Here we are using mortar and pestle to make the spice powder. Make fine powder of cinnamon, cloves and black pepper using mortar and pestle. Make sure the powder is fine. 
  
  
  Method:
  Take a plate and spread paper napkin in it. After frying the aloo bhujia place it on the paper napkin to soak excess oil. 
  
  
  Heat a pan and add sufficient oil to deep fry the aloo bhujia. While the oil is getting hot prepare the dough. 
  
  
  Take a mixing bowl and add gram flour, turmeric powder, salt, asafoetida and freshly ground spice powder. Mix all well with fingers and add grated potatoes. Mix well to form dough. No need to add any amount of water as the moisture in boiled potatoes would be sufficient to make the dough. Scrape the sticky mixture in between using a plate or a spoon or ladle and make the dough. 
  
  
  Use any sev press or sev maker and make aloo bhujia. Wet palm with water and take a portion of the dough and form into cylindrical shape. Fill the dough into the cylindrical mould and close the lid. When the oil is hot enough start making aloo bhujia. Hold the mould in left hand and press the dough with right hand into the oil. While pressing the dough, turn left hand so that the sev takes a spiral shape. Fry the aloo bhujia on medium flame till one side is slightly crisp. Then turn with a ladle and fry on high flame till the other side turns crisp. Remove the fried aloo bhujia from oil using a slotted ladle and place it on the paper napkin to soak excess oil. Repeat the process of pressing the sev in hot oil and frying it till all the dough is used up. Cool the aloo bhujia to room temperature to become extra crisp. Take the spiral aloo bhujia into a bowl and crush slightly. Store this tasty aloo bhujia in air tight containers and serve them as a snack. 
  
  
  Points To Note:
  Normally to cook the potatoes we submerge the potatoes in water and cook. Whereas to steam cook the potatoes, place the potatoes in a colander and place this colander in pressure cooker and cook. Steam passes through the hoes of the colander and cooks the potatoes. This way the potatoes absorb less water and hence hold the shape. We steam cook to have firm yet fully cooked potatoes. If we place the potatoes without adding water in a bowl and pressure cook then the potatoes would not get fully and evenly cooked. So use a colander, to cook the potatoes under steam. 
  
  
  As boiled potatoes provide enough moisture it is not necessary to add any amount of water while mixing the dough. As the potatoes are steam cooked they are just moist to mix the dough. Had the potatoes been cooked using lot amount of water they would have absorbed some amount of water and the measurements would not have be as per given here. So follow the recipe as shown and mentioned here to get good results. 
  
  
  Grate the potatoes before adding to the dry ingredients—this avoids any lumps of boiled potatoes. When we press the sev in hot oil the mixture should be smooth to pass through the holes---so it is advisable to grate the potatoes for smooth texture. 
  
  
  Make sure the spices are fully dried before making powder. At times in rainy season due to moisture the spices appear dampened---in such cases dry roast the spices in a pan for few seconds before making powder. The powder should be ground to a fine texture so that when it is added to the flour mixture and pressed using a sev maker it should pass through the holes without clogging it. 
  
  
  Take care while holding the sev press above oil. Wipe palms and make sure palms are not oily or wet to avoid dangers while pressing sev in oil.
  First fry on medium heat till one side is slightly crisp. Then turn the sev and fry on high heat as by this time the heat would not be sufficient to fry the aloo bhujia well. Maintain the heat by increasing and decreasing the flame to get the right heat while frying. If heat is high the sev gets dark color fast yet it would not be fried well inside. If heat is low the sev absorbs oil as it contains potatoes. So it is very important to have the right heat
  
  
  while frying aloo bhujia. When the bubbles start reducing it indicates that the aloo bhujia is crisp. Remove the fried aloo bhujia at this stage as the heat inside it would cook for a while and makes it further crisper. Do not fry till the sev turns brown in color as it gets cooked further after removing from oil and turns into dark brown. Cool to room temperature before storing.  
  
  
  Serve this tasty aloo bhujia as a snack or as an accompaniment with chat.

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Potato in Curd Gravy

Potato in Curd Gravy

Ingredients:
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves

1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

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, chilli 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 chappaties and rice.
Making time: 30 minutes.
Makes for: 5
Shelf life: Best fresh

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