Friday, June 25, 2010

Potato Subji (Masala for Poori-Masala or Masala Dosa)

This is the simplest preparation and probably the first dish I made after my marriage. This goes well with Roti's and Poori's and can also be used as the stuffing for Masala Dosa. It is a dry subji, so we usually make it while travelling - atleast spares us the worry of having the gravy spill all over. It is very handy when you have to pack lunch or tiffin for school and office goers. Just roll it inside the roti or poori or stuff it inside a dosa. Here is how I made it.

  • Medium sized potatos - 3
  • Onion - 1
  • Green Chilly - 3
  • Mustard Seeds - 1 tsp
  • Split Urud Dal - 1 tsp
  • Channa Dal - 1 tsp
  • Curry Leaves - 1 sprig
  • Turmeric Powder - 1/4 tsp
  • Grated Ginger - 1 tsp
  • Asafoetida - 1 pinch
  • Salt - to taste
  • Oil - 3 tsp
  • Corriander Leaves - for seasoning
  • Optional - you could use peas or other vegetables that are boiled well. You could also use 1 tomato if you like that flavour.
  • Wash and pressure cook the potatoes.
  • Cool, Peel and mash them well.
  • Cut onions into small pieces.
  • Heat oil in a pan.
  • Splutter Mustard seeds and add the curry leaves.
  • Add channa dal and cook till brown.
  • Add the urud dal and cook till brown.
  • Add the onions, green chillies and asafoetida powder and stir fry till translucent.
  • At this stage you could add the tomato, peas or other veggies you want to add.
  • Add salt and turmeric powder and mix well.
  • Now add the mashed potatoes and mix well so that the masala and potato mash mixes well.
  • Garnish with corriander leaves and serve.
And that is it... Enjoy your Poori or Roti or Dosa with this simple recipe and preparation.

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