This is a classic south indian dish. Always added as a dish in any celebratory meal. Easy to make. Tasty to eat. Carb laden - but Oh so tasty! Eat this with hot rasam rice and that feels like heaven!
There are various options when you cook this - some people make this white without any turmeric powder. Some add just turmeric powder and salt. Some add red chilli powder and even a little bit of sambar powder for a nice flavor. But, whatever the coloring options are, you always add fresh ginger and green chilli in here for the unique taste.
To get started, pressure cook a few potatoes. Whenever I do this, I pick one potato per person eating and add 2 to the set finally. So, if there are 5 people eating I cook 7 potatoes. That's a good proportion to go by. Peel the skin of the pressure cooked potatoes and set aside.
In a pan, add about a tbsp of oil. Add mustard seeds, jeera, hing, 1/2 tsp of urad daal, fresh chopped ginger and fresh chopped green chilli.
Slightly mash the potatoes with you hand and add to the pan.
Add salt, turmeric powder and a little bit of red chilli powder.
Mix up well and turn down the heat to medium. Let this just cook now.
When you roast it in simmer, you can see the nice red roasted part - this is my favorite part.
When the potato is nice and roasted, switch off the stove and add chopped cilantro.
Mix well. Some people like to add a little bit of lemon juice on top. I personally don't like lemon that much - but my husband loves it. So, he just adds it in his plate.
I just could'nt resist taking one more picture - this is for you all!
Enjoy. Peace Out!