Potatoes are so versatile to cook and very delectable in its any form be it curried, deep fried, stir fried, sautéed etc. Potatoes are easy to cook and also contain a good amount of vitamins and minerals. But they are best known for their carbohydrate content. It is a regular vegetable in my household and also one of my favorite.
This is a simple dish subtle in taste yet got a unique kick in every spoonful! It is often served along with rice & rasam/daal in our household which makes a blissful combination.
I usually prepare this whenever I have extra boiled potatoes on hand and can be fixed in a jiffy. During one of those busy and hectic days this dish comes out very handy and also the meal can be so tasty yet satisfied! There are many versions prepared in my household itself. I guess every household has their own variations in the recipe and method. There were many signature dishes that my grand mother cooked and this was one among them. The one she prepared was so yummy and good.Adding coconut oil will add to its authenticity in terms of flavor.Also some season it with mustard seeds and curry leaves/kadi patta, that also works perfect.
In the other version the whole chillies are replaced with red chilli powder; the color will be reddish and again vibrant! And there was yet another one with yogurt.
Each version is mouth watering in its own way!
Potatoes boiled 2
Green chillies chopped 2(depending on spiciness)
Salt to taste
Asafoetida ¼ tsp
Amchur powder ¼ tsp or lemon juice ½ tsp
Coconut or any other cooking oil to drizzle about 2 tsp.
1. In a mortar add the green chilli pieces & salt. Roughly crush both.
2. In a bowl take the boiled potatoes and mash them with the help of a fork very well.
3. Add water, the chilli mixture, hing/asafoetida amchur powder or lemon juice and mix well. You can add about ½ to ¾ cups of water and make a thick consistency.
4. Lastly drizzle the oil and mix again. You can use chopped coriander leaves for garnishing which is optional.