Ingredients:
5 medium potatoes, boiled and cut into bite size cubes
4 large ripe tomatoes, finely chopped
12 curry leaves
cinnamon sticks
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
4 teaspoons coriander powder
2 teaspoons dry red chili powder
1 teaspoon garam masala powder
1 1/2 teaspoons sugar
2 tablespoons tomato ketchup (optional)
salt, as per taste
4 tablespoons oil
2 cups water
Directions:
Heat oil in a wok/kadai.
Crackle the mustard seeds, throw in the cinnamon sticks.
Add the curry leaves and the chopped tomatoes, stir and cover with a lid.
Cook with the lid on for 10 minutes.
Remove the lid and mash the tomatoes to form a not-so-fine paste.
When the oil starts coming out of the tomatoes add in all the dry powders and the sugar.
Stir for a minute or two.
Add in the potatoes and stir.
Pour the water and bring to a boil.
The consistency of the preparation should not be very thick or watery.
Serve with hot paranthas or any type of bread….
Servings: 4
Time preparation: 45 min.
Time total: 65 min.