Potato inside of Curd Gravy

Potato in Curd Gravy

Ingredients:

3 medium. potatoes boiled and peeled
1 cup curd or yogurt crushed
1 tsp. pink chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
10
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. just about every cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

Approach:

Minimize potatoes into large sections. Mash 3-4 sections fine with hand. Retain the two apart. add all the dry masala in 1/4 cup water.
Warm oil. add the seeds (cumin and mustard). At the time they splutter, add ginger-garlic, chilli and curry leaves. add the masala blend and fry for 2 minutes.
Add crushed curd and fry for 5 minutes or right up until the curd loses its whiteness. Stir consistently when introducing curd.

Add the remaining water and all the potato and flour. Stir perfectly. Boil and simmer for 10 minutes or until gravy thickens
Garnish with chopped coriander.
Serve very hot with skinny wheat chappaties and rice.