The most popular accompaniment for poori in South India is mashed potato, cooked with onion and tomato. After not having any visitors for 13 weeks, it is good to have my brother visiting us. As soon as he came in he gave me a list of food he wanted. He sounded like my kids when they come home. He wanted poori and potato. I made an exception for him, as I do not make fried food too often.
Ingredients:
1 teaspoon mustard seeds
1/2 teaspoon channa dal
2-3 green chili, slit
1/2 inch ginger, chopped
4 large potatoes, boiled, peeled, and mashed
1 large onion, thinly sliced
1 tomato, chopped
3-4 curry leaves
1 teaspoon turmeric powder
1-2 teaspoon red chili powder
salt to taste
Method:
1. Heat 1 tablespoon oil in a large pan. Add mustard seeds, channa dal, green chili, and ginger. Stir for a minute. Add onion. Saute till translucent.
2. Add tomato, turmeric powder, and salt. Cook until tomato is soft.
3. Add mashed potato to the mixture. Add water as required. Cover and cook on medium low flame, stirring intermittently. Add water as required to keep it a little runny and well blended, about 10-12 minutes.
4. Garnish with fresh curry leaves. Serve warm with crispy poori.
Note:
You can make this vegetable with a little less water and use it as stuffing for masala dosa.
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