From Amma With Love

Oorulukizhungu Karemadhu

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

 

 

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Cut the potatoes into 4 to 8 pieces and boil them with the turmeric powder and salt. And peel them and set aside.

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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.

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When the onion starts wilting, add the ground chili pepper, a pinch of turmeric powder and salt to taste, stirring well.

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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.

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After a few minutes, sprinkle the gram flour and mix well.

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This dish goes well with roti, chapati, paratha, rice and even makes a good sandwich the next day.