Spicy Mashed Potatoes
Potato enjoys unprecedented popularity in India. It is the star of many regional recipes, from Kashmir to Kanyakumari. In this recipe, I have prepared Spicy Mashed Potatoes, which is a classic Kerala dish. It is a really simple recipe, and does not require a lot of cooking time.
Firstly, the potatoes (aaloo) are boiled to make them tender, followed by peeling and cutting them into small pieces. Mustard seeds (sarson) and husked black beans (urad dal) are heated in oil on a hot pan. These lentils are frequently used in South Indian cuisine, and are really good for diabetic patients. They also help in lowering cholesterol levels. Onion (pyaaz) is also added to this mixture, along with some spices. Curry leaves (curry patta) have a wonderful aroma and give distinctive flavour, while turmeric (haldi) gives a rich yellow colour. These spices can be added according to taste. Potatoes are added to this mixture with some water, which speeds up the cooking. This is cooked over low flame for a few minutes, and the potatoes are mashed in the end. This yummy Spicy Mashed Potatoes dish acts as the perfect foil for the paratha (Indian flatbread), and can be served with chapattis also.
How to make Spicy Mashed Potatoes
|Potato (aalo), boiled||4|
|Husked black beans (urad dal)||1 tea spoon|
|Onion (payaz), chopped||1 medium|
|Green chillies (hari mirch) , slit||4-5|
|Ginger (adrakh), chopped||1 tea spoon|
|Curry leaves (curry patta)||1 sprig|
|Turmeric powder (haldi)||½ tea spoon|
|Salt (namak)||To taste|
|Vegetable Oil||3 table spoons|
- 1. Peel and cut boiled potatoes into small pieces.
- 2. Heat oil in a pan and sprinkle mustard seeds and lentil.
- 3. When mustard seeds start sputtering, add onion, green chillies, and ginger and curry leaves and fry till onion becomes pink.
- 4. Now add turmeric and salt and mix in potatoes and a cup of water.
- 5. Cover and cook it for 10 minutes over low flame.
- 6. Now remove the lid and mash the potatoes.
- 7. Serve this with parotha.