Hope all my readers are hale and hearty and enjoying the monsoon. The city I live in is still to see a proper rainfall but I’m happy as the temperature has come down a bit…I’ve learnt to thank God for small mercies!!! My eyes and sinus is improving too, thanks for enquiring about me and all the concern, I’m truly touched!!
I’m still not into elaborate cooking as heat of the burner troubles me, so I’m more into quick preparations. I’m avoiding roasting my masala for curries and missing it too, hopefully will cook and post an elaborate recipe in a few days, till then enjoy reading my quick preparations, and I also personally feel there are many more cooks and readers who indulge in quick cooking and these posts are definitely useful for them.
This curry is very simple to try, quick to make, needs few ingredients and yet there’s no compromise on taste. Many people have this false illusion that if the curry has many ingredients and exotic spices added the recipe and preparation is good, I mean with all the exotic things going into it it is bound to be good,what’s so big about it? But the trick and art is in using few ingredients and making the food tasty.
I feel like mentioning my great granny here….she had seen tough times in her life and towards the end of her life she just had enough to meet her day to day needs but she had a warm heart, which welcomed all her guests with a smile and out of the little food that she could afford and cook, she would serve them. The lentils she cooked literally had a spoon of oil with bare minimum spices but the flavor and taste was just awesome, I’ve not yet tasted a better daal than what she made.
I had asked my readers on my fan page that which recipes using potatoes they would like to read in my blog, one of the readers wanted potato-vari but vari is not easily available here but the instead of fox nut the vari can be fried and added in this preparation. One just needs to keep the spice level up when using vari.
Preparation Time: 15mins
Difficulty Level: Easy
1tbsp ginger, grated
2green chilies, sliced
1/2 cup tomato puree ( I used readymade)
5potatoes, boiled and hand crushed
1cup fox nut
1tsp mustard seeds
3 –4tbsp oil + 1tbsp oil
1/2tsp turmeric powder
1tsp red chili powder
2tbsp coriander powder
salt to taste
about 2-3cups water
Heat 1tbsp oil in a pan and roast the fox nuts on a medium flame till crisp. Remove in a plate.
Heat the remaining oil and add the mustard and let it splutter. Add the chilies and ginger, sauté for few seconds.
Add the tomato puree and sauté till oil separates. Add the spices, salt and sugar.
Mix in the crushed potatoes and cook in the spices on high heat for 2-3mins.
Add water and bring it to a boil. Once the curry boils, tip in the fox nut. Cover with a lid and cook till the fox nuts soften and absorb the flavor, also the curry has to reduce to a semi thick consistency.
Serve hot with rice or Poori/ chapati.
Tip:The fox nut can be deep fried but it soaks a lot of oil and hence I avoid frying them and prefer roasting till they are crisp.
The tomatoes add sourness to the curry, to balance the sourness sugar is added.
Sending this to my event 'Only' Crazy For Potato, guest hosted at Nivedhanam.