An everyday dish of mashed potatoes cooked in a spicy gravy. Goes best with hot bedami , pooris , chapatis and rice ..
500 gm potatoes-boiled and peeled
1 Tbsp finely chopped ginger
1/2 tsp asafoetida
1 tsp fennel seeds (saunf)-roasted and coarsely pounded
1 tsp fenugreek seeds ( methi daana ) roasted and coarsely pounded
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp chilli powder
Salt to taste
1 tsp mango powder ( easily available in Indian grocery stores )
2 Tbsp clarified butter ( I used cooking Oil )
2 Tbsp chopped cilantro/ coriander leaves to garnish.
Break the potatoes by holding each in your palm and closing your fist.
Set aside these unevenly broken potatoes.
Heat the oil/ clarified butter, add the asafoetida, fennel seeds, fenugreek seeds and potatoes soon after.
Saute the potatoes well, making sure they all get coated with the clarified butter.
Add the coriander powder, turmeric, chilli powder and salt and mix well.
Add enough water to cover the potatoes, add the mango powder and bring to a boil.
Simmer for 10-15 minutes. Serve hot, garnished with chopped coriander leaves.