Saturday, August 13, 2011

Potato Sabji for Masala Dosa

This is a versatile sabzi that can be adapted to a number of recipes. This time I made it for my masala dosa. You can also use this sabzi for aloo puri or even use this to make all bondas. You can also add a little chopped garlic to this sabzi, if you so desire.

Serves 4-5


5-6 potatoes, boiled, peeled and cubed
1 large red onion, sliced
1/2 tsp mustard seeds
1/2 tsp channa dal ( optional )
1 inch ginger, peeled and finely chopped
3-4 green chillies, cut in half ( length wise  )
8-10 curry leaves, ( 1 stalk ), washed and finely chopped or use whole leaves.
1/2 tsp turmeric powder / haldi powder
1/4 tsp cayenne / lal mirch powder ( optional )
1/8 tsp granulated sugar
about 1/2 tbsp lime juice ( about quarter of a lime )
a dash of asafoetida / hing
salt, to taste
3-4 tbsp oil

  • In a large saucepan, heat the oil and when hot drop in the mustard seeds. when they start to crackle, add the channa dal, ginger, green chilies and curry leaves. Saute for a minute and then add the asafoetida.
  • Next goes in the sliced onions. Saute till they turn translucent, then add the turmeric powder and cayenne. Mix it well and next goes in the potatoes. Mix it thoroughly, add the sugar and salt and cover. Lower the heat to medium low and stirring it once, leave it on the fire for another 2 minutes.
  • Remove and squeeze the lime juice, mix it well. It is now ready to be had with the Masala Dosa or just plain puris.