I have already blogged about this curry here. Over time I have modified this recipe and this one is our current favourite with extra tang from tomatoes and a hint of coriander.
Time to cook: 30-45 mins
Here is what's needed:
3 large Idaho Potatoes
4 medium Roma Tomatoes (finely chopped)
1/4 cup grated coconut (fresh or frozen) at room temperature
1/2 tsp coriander powder
2 -3 tsp kashmiri red chilli powder(Kashmiri chilli powder gives a lovely colour with less heat. Increase or decrease the chilli powder according to your taste)
1/4 to 1/2 tsp Asafoetida(hing)
Salt to taste
1/2 tsp mustard seeds
3/4 tsp urad dal
1 sprig curry leaf torn in to bits
Finely chopped coriander leaves to garnish
1) Pressure cook Potatoes for 3 whistles. Let it cool. Peel and chop into bite sized pieces.
2) Heat Oil in a pan. Add in mustard seeds and let them crackle. Add Urad dal and saute until it turns golden brown. Add curry leaf.
3)Throw in the chopped tomatoes and let it cook until mushy. Add the hing powder, coriander powder and red chilli powder. Let it cook for two to three mins. Add in the potatoes. Add salt to taste and mix well until the potatoes are nicely covered with the masala.
4) Turn the flame to medium and add 1/2 cup water. Cover and let it cook. Keep mixing in between to make sure that the curry does not stick to the bottom. When the water evaporates add the grated coconut and saute the curry well for 5 mins. Add in the coriander leaves and give it a quick stir.
Serve hot with Rice and Dal or with phulkas. I have served this with some Rice noodles. (Recipe coming up soon)