Ingredients:

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…