Potato Masaal II

    This is another version of Potato Masaal which is my mom's recipe. This recipe goes very well with both Poori and especially with Dosai. Usually when she prepares Dosai, she'll keep the masaal inside the dosai and serve by rolling it (as serving in hotel) so, the look of the rolled Dosai will tempt us to have more numbers. :) Now we'll go to the preparation.

INGREDIENTS
Boiled and smashed Potato - 5 Nos.
Chopped Onion - 3 Nos.
Green chilly - 3 or 4 Nos.
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Finely Chopped Garlic - 5 Nos
Grinded Ginger - 1 inch
Besan Flour or Kadalai Maavu - 1 spoon (Optional)

METHOD:
     Keep a pan, pour oil. Add mustard, once it splutters up add curry leaf, corainder leaf, chopped garlic, ginger, green chillied and onion and saute it for 5 mins along with turmeric powder and pinch of salt. Then add smashed potatoes by adding a cup of water and required salt. Allow it to boil for 5 mins and put off the flame. If required can garnish the dish with coriander leaf.

Note: If dish becomes so watery, can add a spoon of Besan flour.