This is another version of potato masala which could be served with poori,chappathi,and
masala dosai.Poori and potato masala is a delight in the South Indian platter.This is served at
breakfast,dinner ,and also at tea.The puffed up steaming poori and this masala aroma ,surely
kindles up your taste buds.This is a one pot dish,easy and quick. (Pressure cooker is best)
For the recipe now..
3-4 potatoes peeled and cubed (drop in water to avoid browning)
1 cup cauliflower florets
1 big carrot cut into cubes
2 onions chopped
2-3 green chillies chopped
1 inch piece ginger chopped
2 red chillies
1 small piece cinnamon
1/4 tsp asafoetida (optional)
2 tblsp ghee / oil
1/2 tsp turmeric
1 tsp peppercorns
Curry leaves/mint leaves
1 tblsp.gram dal flour/or wheat flour(atta) mixed in quarter cup of water.
Salt to taste.
Heat oil in a pressure pan.Add mustard,curry leaves,asafoetida ,cinnamon,cloves,and onions.
When the onions are translucent add the ginger and green chillies with turmeric,and tomato.
Sauté for 2 minutes.Next add the vegetables and the peppercorns and cook for another 5
minutes .Add 1 cup water.Cover and cook for 2-3 whistles.
Allow steam to escape on its own.
Mix in the gram flour mixture,and cook on a slow flame till thick (not very thick).Serve hot.
If you want a rich taste ,add a tsp.or more of ghee on top while serving.
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