Ingredients (Serves 4 – 5)
1. Potato – 3 – 4 medium, boiled, peeled and roughly mashed
2. Oil – 1 tbsp
3. Mustard seeds – 1/2 tsp
Cumin seeds – 1 pinch
Dry red chilly – 1, broken
Urad dal – 1 tsp
Chana dal – 1 tsp
Curry leaves – A few
5. Onion – 1 small (About 3/4 cup), thinly sliced
Ginger – 1/2 tsp, finely chopped
Green chilies – 2 , chopped
6. Turmeric powder – 1/2 tsp
Hing – 1 pinch
7. Hot water – Around 1 cup
8. Besan / kadala mavu – 1 tbsp mixed with enough water
9. Fresh lemon juice 1/2 – 1 tsp
10. Cilantro, chopped – 2 – 3 tbsp, to garnish
11. Salt – To taste
Method
1. Heat oil in a kadai over medium heat. Splutter mustard seeds, cumin seeds and fry dried red chilies, urad dal, chana dal and curry leaves. Fry until urad dal turns golden. Add onion, pinch of salt, ginger, green chilies and curry leaves. Cook until onion turns translucent. Add turmeric powder and hing. Cook for a few seconds. Add 1 cup hot water and bring to a boil. 2. Meanwhile combine 1 tbsp besan with 3 – 4 tbsp water to make a lump free paste. Add this to the boiling water along with mashed potatoes and salt. Mix well and bring to a boil. Cover and cook over low heat for 8 – 10 minutes until it turns thick. Switch off. Add chopped cilantro and little lemon juice. Mix well. Serve with poori / rava idli/ chapathi.
Any wine recipes maya?