Preparation Time: 5 min. Cooking Time: 20 min. Serves 4
4 Red Potatoes Medium Size
½ cup Frozen Peas
2 Tomatoes Medium Size
1 tbsp Tomato Puree
1 tbsp Ginger Paste
2 tbsp Oil
1 Dry Red Chilli
1 tsp Mustard Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
1½ tsp Chilli Powder
1½ tbsp Coriander-Cumin Powder (Dhana Jiru)
¼ tsp Jaggery(Gōr)
Salt to taste
With a sharp knife, score the tomatoes on four sides, cut just enough to pierce through the skin, then blanch them for a minute or so. Peel the skin off, blend into a fresh puree and keep aside.
Peel and cut the potatoes into 2½ cm cubes, wash and drain.
Heat oil over medium flame, in a pan and add the dry red chilli, once hot add the mustard seeds and asafoetida, sauté for 30 seconds.
Then add the potatoes, turmeric powder and salt. Cook the potatoes for 5 minutes stirring occasionally.
Add the chilli powder, coriander-cumin powder, cook for a further two minutes covering with the lid. Mix well; add both the tomato purees, ginger paste, jaggery, and 1½ cup of water.
Mix well, bring to a boil then simmer over low heat covered with the lid, occasionally stirring until the potatoes are nearly cooked, then add the peas and cook for further 3-4 minutes.