( Boiled potatoes tempered with Indian spices, the South Indian way.).

Have you ever smelled the tempering that goes into many South-Indian dishes? The aroma of the tempered split black gram (urad dal) and split chickpeas (chana dal) with crispy curry leaves is just irresistible! When we temper potatoes the South-Indian way, we get a lovely sabzi, which can be relished with a simple chapati or can be used as a stuffing inside a masala dosa or a sandwich!

The chana dal and urad dal give this sabzi a lovely crunch, the onion adds a little sweet flavor, the green chilies make it spicy, and, turmeric gives it that lovely color! Squeezing some lemon juice introduces a little sourness, and the coriander leaves enhance the vibrancy furthermore. It is the combination of all these flavors that makes this recipe tempting!

Ingredients

• 5-6 potatoes

• 2 tbsp oil

• 1 tsp mustard seeds(rai)

• 1 tsp cumin seeds (jeera)

• 1tsp split black gram without skin (urad dal)

• 1 tsp split chickpeas (chana dal)

• 7-8 curry leaves

• 1tsp garlic paste (lasun paste)

• 1/2 tsp ginger paste (adrak paste)

• 1 small onion chopped

• 1 green chili or 1/2 tsp green chili paste

• 1/2 tsp turmeric powder (haldi)

• 1/2 tsp sugar

• salt as per taste

• 1 tbsp lemon juice

• coriander leaves finely chopped

Method

• Boil the potatoes by immersing them in boiling water and then cooking till the potatoes are soft. You can check if the potatoes are done, by inserting a knife in the potatoes.

• Cool the potatoes and then peel them.

Cut them into cubes as shown below-

• Heat oil in a wok/kadhai.Add mustard seeds and let them splutter.

• Add urad dal, chana dal, and curry leaves. Fry them on low flame till they give out a nice aroma.

• Add cumin seeds, ginger-garlic paste. Sauté on low flame till the raw smell of garlic goes away.

• Add the chopped onion and sprinkle a little salt over it. Sauté till onion gets golden-brown color.

• Add the green chili paste and saute for another minute.

• Add turmeric powder, boiled potatoes, sugar, and salt. Mix gently.

• Cook this sabzi for 5 minutes on medium flame stirring intermittently.

• Turn off the heat, and then add lemon juice.

• Garnish with fresh coriander leaves.

POTATO SABZI IS READY TO BE SERVED !!

Notes -

• Do not overcook the potatoes, as we need them a little firm while cutting.

• This sabzi tastes best when made in an iron wok/kadhai. If you have one kindly use it.

• When eating with dosa or a sandwich, mash the potatoes slightly to make the stuffing.

• For making a sandwich, simply butter the bread slices, stuff this sabzi between two slices of bread, and grill it. Enjoy the sandwich with tomato ketchup.