This is a recipe that I have adapted from these two sources. I did a little tinkering with the original versions and came up with this to cater to two events. ;-)
3 medium potatoes, cubed and cooked in the microwave
½ large onion, finely chopped
1 big tomato, finely chopped
5-6 green chillies, chopped
3-4 cloves garlic, chopped finely
1 ½ tsp panch phoron
1 tsp ginger paste
½ tsp chilli powder
½ tsp coriander powder
A pinch of turmeric powder
Salt to taste
Heat oil in a pan and add the panch phoron. When it splutters add the ginger paste along with the garlic and green chillies.
Add the chopped onions immediately and sauté well until they are soft. Add chilli, turmeric and coriander powders.
Toss in the chopped tomatoes and cook covered for 5 minutes. Then add the cooked potatoes (I mashed some of the cubes) and cook for 3-4 minutes. Add some water to get a gravy-like consistency.
Continue cooking for 2-3 minutes to allow all the flavors to blend.
Serve hot with rice or chapatis. I had mine with some steaming hot rice, pappad pickle and yogurt. It was so simple to prepare but oh-so- good! I wonder why I have never prepared anything like this before.
The panch phoran lends an incredibly unique fragrance and flavor to the dish. It was so good that we did not have any left over for the next day.
This is my entry for RCI: Cuisine of Bihar being hosted by Sangeeta of Ghar Ka Khana. This recipe is also going to SRA for her event, Grindless Gravies.
Many thanks to all those food bloggers who take time out of their busy schedules to host and put together these fun-filled events, and in the process help bring new tastes and flavors into my kitchen.