A masala curry that goes well with dosa, poori, chapati or even as a sandwich filling.
Peel the potatoes and cook them till they're soft and keep aside.
Heat oil in a pan. Splutter mustard seeds and add the urad dal and dried chillies and sauté till brown. You can even use channa dal if you like.
Then add the onions and turmeric and sauté till they're soft.
Mash the potatoes and add them to the pan. Pour half a cup of water to the mix and bring it to boil.
Once the water evaporates and the potato and onion combine into a curry texture, add the curry leaves and serve hot.
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