Potato Masaal - For Masaal Dosai

I could call "Masala dosai" as "Masaal Dosai" only. I still remember the server in one of the Bus stand hotels at thanjavur described the menu as "Masaal Dosai, Boori, Bongal,etc.," everything in a different tone and I got used to it. ( Regularly visited that hotel nearer to Bus Stand!!!). Still, people at home make fun of me for these different names.

Potato Masala hiding inside the masala dosai is always a mouth watering curry for all ages. Let us see how we can make this tasty potato masala.

Ingredients

Potatoes - 8 medium size

Onion - 1 Big One

Fresh Peas / Frozen Peas - 1 Handful

Curry Leaves - 5 or 6 ( if you have!!)

Grated Ginger - 1 tsp

Turmeric Powder - 2 tsp

Hing / Asafoetida - 1 dash

Salt - To taste

Green Chillies - 1 Big One

For tempering

Olive Oil - 2 tbsp

Mustard Seeds - 2 tsp

Jeera - 1 tsp

Urad Dal / Ulutham Paruppu / Mina Pappu - 2 tsp

Channa Dal / kadalai paruppu / Senaga Pappu - 2 tsp

Dry Red Chilly - 1 medium

Method

1. Wash and cut the potatoes into equal halves and cook it in a separate vessel. After its done, drain the water and let is cool for 2-3 minutes. Then peel the skin of the potatoes carefully and keep the cooked ones aside.
2. Slit the green chilly, cut the onions finely into small pieces and keep it ready.
3. On a thick bottomed vessel, add Olive oil first. When it gets heated, add the Hing/Asafoetida, Mustard seeds, jeera, urad dal, channa dal, dry red chilly, curry leaves in order.
4. When tempering is done as usual, add the cut onions first. Fry it with a pinch of salt and let it become translucent.
5. Add the green chilly slits into the onions and add 1 tsp of grated ginger too now.
6. Add one handful of fresh peas or frozen peas to the onions. If its uncooked fresh peas, add a pinch of salt and cover the vessel with a lid for 2 minutes for the peas to get cooked.
7. If not, continue the process by adding turmeric powder to the contents in the vessel.
8. After the peas get cooked, add the cooked potatoes into the vessel and mash it thoroughly.
9. Add enough salt ( generally 1 tbsp ) to the contents.
10. Mix everything thoroughly and fry the contents for another 2-3 minutes.
11. Switch off the heat and the mashed potato masala is ready either to eat alone or serve with Dosai.