Puri (Poori) Saathi Potato (Aloo) Curry - Breakfast - Andhra Telugu Recipes - Indian Vegetarian Food

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Preparations:

For this curry we do not peel the skins of potatoes. So wash the potatoes thoroughly and cut them into long pieces. Take the potato pieces into a microwave safe bowl and add 30ml water. Place this bowl in microwave oven and cover it partially. Cook the potatoes on high flame for 5 minutes. After allowing two minutes standing time, remove the bowl from oven.

Wash ginger. Wash green chilies and cut break them into pieces. Peel the skin of onion and cut it into big pieces.

Grind the onion pieces, green chili pieces, and ginger and cumin seeds to a paste.

Method:

Heat a pan and add oil to it. When the oil is hot add black gram and fry stirring till the seeds start changing color. Then add mustard seeds and cumin seeds and fry till they splutter. Add curry leaves and mix well. Add turmeric powder and mix again. Now add the onion paste and fry stirring till all moisture evaporates. Then add the cooked potato pieces and salt and mix well. Now add water and mix again. Cook the vegetable covered on low flame for 2 minutes. Meanwhile take 1/8Cup of water and add wheat flour to it. Mix the wheat flour till the mixture is smooth without any lumps. Add this prepared wheat flour mixture to the curry and cook on high flame stirring. Cook till the curry reaches desired consistency and serve hot with puris.

Points to Notice:

Retaining the skins on potatoes gives a good flavor to the dish—however wash the potatoes thoroughly.

Green chilies may be added according to taste.

Onion gives a sweet flavor to the dish—however without onion also this dish tastes well.

Wheat flour mixed with water and when added to the curry thickens without giving any flavor. Gram flour is another option to thicken the curry—which also adds some flavor.

Allowing standing time will ensure the vegetables are cooked properly. In the standing time period the vegetables get cooked with the heat retained in them.