1 tsp mustard seeds
3 dried red chillies, halved
2 stalks curry leaves
500g potatoes, cut in 2cm chunks
1/2 tsp turmeric
1/2 tsp chilli powder
1 tsp sugar
6 cloves garlic, chopped
2 tsp coriander powder
300g tomatoes, cut in chunks
1 tsp coconut vinegar
roti porota to serve, frozen ones from
an Indian grocer are quick to prepare
Heat 2 tbls oil and sizzle mustard seeds,
dried chillies and curry leaves.
Add potato – saute 2 to 3 minutes.
Add turmeric, chilli powder, sugar, garlic and coriander
– mix well, cover and cook until potatoes are tender.
Add tomatoes and vinegar – cook until just softened.
Serve with roti porota for breakfast.
Inspired by Hotel Ariya Bhavan, Kumily – Kerala