Friday, 3 February 2012

Potato curry for poori

This curry is prepared by cooking the potato and green pea in gram flour sauce. This can be served with either poori, chapathi or even dosa.

Onion – 1 (Cut length wise)
Tomato – 1
Potato – 2 medium, boiled and mashed
Fresh or frozen Green pea – boiled 1 cup
Gram flour (Basin / Senagapindi) – ¼  cup
Water – 2 cups
Turmeric – ¼ tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Green chili – 2 chopped into small pieces (You can also use Chili paste)
Curry leaves
Oil – 3 tbsps

Mix basin + salt with water and whisk it well with out any lumps and keep it aside.
Heat a tawa with oil and when the oil is warm enough, add mustard, cumin, curry leaves one after the other and when they start splattering, add green chilli, onion, tomato and fry for 2 min or until the onion becomes transparent.

Now add chopped tomatoes and stir again and cover it with lid for 2 minutes. Stir again and mash the tomatoes.

Now add the basin mixture and stir continuously by reducing the flame.

Slowly the content becomes thick and leaves a nice aroma. Now add the mashed potato and green pea.

Reduce the flame and allow the vegetables to absorb the flavours, for about 5 minutes.

Remove from the heat. Though it looks bit watery when it is just done, it will become thick once it is cool.
Poori with potato curry

Note: Do not cover the pan with lid whilst cooking any basin recipes as the basin will get split and gets separated from water. This will make the curry watery

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