Ingredients:
| Potato | ¼ kg |
| Oil | 2 tbs |
| Mustard Seeds | ½ tbs |
| Urad Dal | ½ tbs |
| Bengal Gram Dal | 1 tbs |
| Cinnamom | 1 inch |
| Aniseeds | 1 tbs |
| Curry Leaves | 1 spring |
| Green Chilly | 4 |
| Onion | 2 |
| Tomato | 1 |
| Turmeric Powder | ¼ tbs |
| Carrot | 1 (optional) |
| Salt | To Taste |
| Coriander Leaves | For Garnish |
Procedure:
1. Wash and cut the potatoes into 4 pieces.
2. Pressure cook them for 5 whistles.
3. Allow it for cool down, peel off the skin and mash or cut into small cubes.
4. Cut the onion into thin slices.
5. Wash and chop the green chilles.
6. Wash and mash the tomato.
7. Heat the oil in a pan, add mustard seeds and urad dal.
8. When the mustard seeds starts popping, add Bengal gram dal, cinnamom, aniseeds, chopped green chillies, curry leaves and sliced onion.
9.Saute till the onion turns into golden brown.
10. Then add turmeric powder to the mashed tomato and sauté for 2 mins.
11. Now add little water and salt to the mashed potatoes and mix them well.Cook until it blends nicely.
12. Finally add the grated carrot and chopped coriander leaves.
Serve it with poori and chapathi.
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