Potato in Curd Gravy

Ingredients

• - 3 medium size: Potatoes (boiled and peeled)
• - 1 cup: Curd or yogurt (beaten)
• - 1/2 tsp: Ginger
• - 1/2 tsp: Garlic (grated)
• - 2-3: Green chillies (slit)
• - 1 stalk: Curry leaves
• - 1 tsp: Coriander leaves (chopped)
• - 1 tsp: Cumin
• - 1 tsp: Mustard seeds
• - 1/4 tsp: Wheat flour
• - 1/2 tsp: Dhania powder
• - 1/4 tsp: Turmeric powder
• - 1/4 tsp: Garam masala
• - 2 pinches: Asafoetida
• - 1 tsp: Red chilli powder
• - 1 tsp: Salt
• - 1 tsp: Oil
• - 1-1/4 cup: Water

Method

• - Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
• - Mix all the dry masala in 1/4 cup water.
• - Heat oil. Add seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves. Add the masala mixture and fry for 2 minutes. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
• - Add the remaining water and all the potato and flour. Stir well.
• - Boil and simmer for 10 minutes or till gravy thickens
• - Garnish with chopped coriander.
• - Serve hot with thin wheat chapaties and rice.