Aloo Bhaji/Yellow potato Gravy

This dish is nicknamed as "Manja Kizhangu" [yellow potato] and this is how i refer to it. I usually pair this dish with chapattis.It is somewhat similar to the yellow potato curry you get along with pooris in South Indian restaurants but takes on a more loose gravy form.

Aloo Bhaji/Yellow Potato curry

Ingredients

Serves - 4
Spice Level -  Spicy

Potato - 5 Large ones, peeled, pressure cooked and mashed
Onion - 1 large , finely chopped
Garlic cloves - 4 chopped
Green chilli - 3 slit lengthwise, and cut into half
Curry leaves - 1 sprig
Tomato - 1 large , chopped
Mustard - 1 Tspn
Jeera - 1 Tspn
Salt - as per taste
Turmeric powder - 1 Tspn
Oil - 3 Tbspn

Method

Heat oil in a kadai.Add mustard and when it splutters add jeera, curry leaves. Let it roast. Now throw in the onions, green chilli and garlic cloves. Saute till onions becomes translucent.Now add in the tomato , some salt and turmeric powder. Saute well and close the pan with a lid. It will take a few minutes for the tomato to get cooked well and become soft and gets mashed. After this,toss in the mashed potato and mix well with the onion-tomato mix. Add 2 cups of water, sir well, add more salt and the let the curry boil for 5-10 minutes. Switch off flame. Serve hot with chapattis.

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