Potatoes - 2 boiled, peeled and mashed slightly into ice cube sized pieces
Onion - 1/2 finely chopped
Ginger- finely chopped or crushed, 1/2 teaspoon
Curry leaves - 4-5
Oil - 2 teaspoons
Mustard seeds - 1 teaspoon
Asafoetida (Perungaayam) - a pinch
Turmeric powder - 1/4 teaspoon
Salt - according to taste
- Add oil in a kadai.
- When the oil is hot add mustard seeds. When mustard seeds splutter, add curry leaves, asafoetida, turmeric powder and ginger.
- Add finely chopped onion, salt and saute for a few minutes.
- When onion turns slightly brown, add the potatoes and allow it to roast on a low flame.
- Turn sides, care should be taken not to burn or mash the potatoes into a fine paste. Potato pieces should be seen and finally garnish with corriander leaves.