Potato curry filling for Dosai
5 potatoes 2 tbsp ghee 2 cloves garlic (opt) ½ cm piece ginger level tsp cummin seed level tsp fennel seed 1 tsp mustard seed leaves from one stalk of curry leaf black pepper freshly ground (opt) 1 level tsp turmeric salt to taste Steam potato till it is done (potato can be whole or chopped in cubes depending on how much time is available). Chop ginger fine, and garlic if used. Fry mustard seeds in hot ghee till they pop and then throw in the curry leaves and rest of seeds plus the turmeric and pepper. When the ginger garlic mixture is well cooked, then put in the potatoes and salt to taste. Serve inside individual dosais or to the side.
5 potatoes 2 tbsp ghee 2 cloves garlic (opt) ½ cm piece ginger level tsp cummin seed level tsp fennel seed 1 tsp mustard seed leaves from one stalk of curry leaf black pepper freshly ground (opt) 1 level tsp turmeric salt to taste Steam potato till it is done (potato can be whole or chopped in cubes depending on how much time is available). Chop ginger fine, and garlic if used. Fry mustard seeds in hot ghee till they pop and then throw in the curry leaves and rest of seeds plus the turmeric and pepper. When the ginger garlic mixture is well cooked, then put in the potatoes and salt to taste. Serve inside individual dosais or to the side.