|1.||Oil 3 teaspoon|
|2.||Mustard 1/4 teaspoon|
|3.||Channa dal 1/2 teaspoon|
|4.||Cumin seeds 1/4 teaspoon|
|5.||Green chillies 4-5|
|6.||Ginger 1/4 teaspoon (chopped)|
|9.||Turmeric 1/4 teaspoon|
|10.||Salt to taste|
|11.||Fresh coriander leaves 1 teaspoon|
each potato into quarter pieces. Cook
potato with skin until it is soft.
the skin of the cooked potatoes and mash them into big chunks. Keep
|3.||Heat oil in a pan.|
mustard when the oil is hot.
channa dal, and cumin
seeds when mustard starts to
Fry till dals turn to golden brown.
curry leaves and chopped green
chillies and fry for 1 minute.
Fry only for a few minutes, so the onions are not fully cooked.
1/4 cup of water and turmeric.
Cook till the onions become soft.
mashed potatoes and salt. Mix. If it is dry, add little water
Fry until the mixture becomes hot.
with chopped coriander leaves.
Masala dosa curry / potato curry / potato onion curry is ready.
|TIPS||Masala Dosa Curry|
|1.||Use old potatoes, as much as possible, to prepare the potato curry for a better taste. With such potatoes, it will also be easier to peel the skin.|
|2.||To make this curry tastier, you can cook the onions in Step 8 entirely in oil, using more of the same, till the onions become soft. Many restaurants prepare the curry this way. However, for health reasons this method is not recommended.|