Ingredients
-
1/2
-
200
-
2 - 3
-
1
-
1/2 - 1
-
1/2
-
-
1
-
1/2 - 1
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Boil Potatoes in Their Skin in a Pressure Cooker For 3-4 Pressures or in a Pan of Boiling Water Until Tender. You Can Microwave Them in a Sandwich Bag, With 2-3 Tbs. Water, For 6-8 Minutes. You Must Leave a Hole For the Steam to Escape, Otherwise, the Bag May splode. ;) |
|
2
Done
|
Allow to Cool, Peel and Break Roughly Into Small Pieces. Keep Aside. |
|
3
Done
|
Tempering & Making the Filling: |
|
4
Done
|
Heat Oil in a Wok. |
|
5
Done
|
Add Mustard Seeds, Asafoetida Powder, Chana and Urad Dal, and Let the Seeds Splutter. Keep the Lid on to Avoid Seeds Jumping All Over Your Kitchen. |
|
6
Done
|
When Dals Begin to Turn Brown, Add Curry Leaves and Broken Red Chillies and Stir. |
|
7
Done
|
Add Onions, Green Chillies, Ginger and Fry For a Couple of Minutes. |
|
8
Done
|
Add Salt, Turmeric and Chilli Powder and Water. Simmer With the Lid Closed, Until Onions Are Well Cooked. |
|
9
Done
|
Add Potatoes (and Peas If Used) and Cook Until It Is All Mixed Well and Water Is Absorbed. the Potatoes Should Have a Slightly Mashed Look. |
|
10
Done
|
Add Coriander Leaves and Mix. |
