From Amma With Love
Potatoes and Onion
5 to 6 medium size any kind of potatoes
1/4 tsp. turmeric powder
1/8 tsp. to 1/4 tsp. salt
1 tsp. vegetable oil
1/2 tsp. mustard seeds
1 onion, any type, preferably red onion
1 green chili pepper, finely chopped (more optional)
1/2 diced red bell peppers (optional)
1 inch piece of ginger, finely chopped
1 sprig of curry leaves
1/2 tsp. ground red chili pepper (more optional)
1/2 tsp. besan or gram (chickpea) flour
Cut the potatoes into 4 to 8 pieces and boil them with the turmeric powder and salt. And peel them and set aside.
Heat oil in a heavy saucepan and add the mustard seed. When the mustard seeds pop, add onion and stir well for a while, then add the green chili pepper, ginger and curry leaves.
When the onion starts wilting, add the ground chili pepper, a pinch of turmeric powder and salt to taste, stirring well.
Add the cooked potatoes and mash them into coarse pieces and mix well. If the potatoes look dry, add 1 or 2 tsp, of water to bind.
After a few minutes, sprinkle the gram flour and mix well.
This dish goes well with roti, chapati, paratha, rice and even makes a good sandwich the next day.