Thursday, December 4, 2008

Basic Potato Curry With Carrots & Green Beans

Potato Curry with green beans and carrots
This multitasking potato curry is great as a side dish with any roti, rice, etc and as a stuffing for dosa, bondas, samosas or sandwiches. It is a delicious way to use up leftover boiled or baked potatoes. Feel free to leave out the other veggies or use more green chilies and chop them finely including the seeds and membranes for a spicier curry. I often take this colorful potato curry to picnics instead of the traditional potato salad.

Remove the green chiles before serving or removed seeds and mince for a mild dish.

4 Servings as a side dish or enough to fill 6 to 8 Dosas

1 Tbsp Canola oil
1/2 teaspoon brown mustard seeds
1 Tbsp Urad dal
1 Tbsp Chana dal
1 tiny pinch ground Asafoetida (Hing)
1 medium onion, finely chopped
1 green chili, Jalapeno or Serrano, slit the blossom end
1 tsp grated fresh ginger
A few fresh curry leaves, minced
2 cups fresh veggies (carrots, peas, green beans, etc.)
1/2 teaspoon turmeric
1/2 tsp salt or to taste
2 large potatoes, cooked in their jackets, peeled and coarsely mashed
Juice of ½ lime/lemon or according to taste
3 or 4 Tbsp fresh cilantro, chopped

Clockwise from the top:
Curry leaves, Chana dal, Mustard seeds, and Urad dal
Heat the oil and add the mustard seeds, urad and chana dal. Cook covered until the mustard seeds pop and dals turn golden pink - this takes just a minute or so.

Add the asafoetida, onion, green chili, and curry leaves with a pinch of salt and cook until the onion pieces become translucent.

Stir in the chopped veggies and/or peas along with the turmeric and salt and sauté until tender. 

Add potatoes and stir well to mix. 

Remove from heat and stir in lime/lemon juice and chopped cilantro. 

Serve hot, warm, or at room temperature. Enjoy!!

Basic Potato Curry

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