2medium-bigpotatoesapprox 1/2 kg, peeled and cubed
2medium onionsapprox 175-200gms finely chopped
2small green chilliesminced (adjust to taste)
1fat clove garlicminced
3/4teaspoon coriander powder
1/2cupcoriander leavesfinely chopped plus extra for garnishing
2sprigsabout 18-20 leaves curry leaves
Salt to taste
oil for frying
Heat oil in a pressure cooker and add the mustard seeds. When they stop spluttering, reduce the heat and toss in the urad dal. Lightly fry for a few seconds until it turns golden.
Add the green chillies, ginger and garlic and fry for a few seconds. Add the curry leaves and chopped onions and fry till the onions turn pale (translucent). Toss in the turmeric powder, coriander powder and chopped coriander leaves.
Add the cubed potatoes,1-1/4 cups of water and salt to taste and close the lid. Cook the potatoes under pressure for about 4-5 whistles. Then turn off the heat and let the cooker cool down to room temperature and you are able to remove the whistle easily. Mix everything well.
Garnish with some more chopped coriander and serve hot with pooris or chapathis