Recipe: Potato-Tomato Curry

This is one of my favorite vegetarian recipes. You can eat it at any time of the day. It's a simple recipe made from humble ingredients that leave you with a homely and comfy feeling. Serve this dish over rice or with bread.

Ingredients (serves 6)

• 2 large tomatoes
• 4 potatoes medium
• 1/4 tsp turmeric
• 1/4 tsp hing (asafoetida)
• 1/4 to 1/2 tsp red chili powder per taste
• 1/2 tsp cumin
• 1/2 tsp mustard seeds
• 1 green chili
• 2 tbsp oil
• 1/2 cup chopped cilantro
• 1 cup of water
• 4-5 leaves cadipatha (optional)

Directions:

Chop tomatoes and green chilies and keep aside. Chop potatoes and keep them covered in a bowl of cold water. This is so they do not turn black.

Take oil in a pan and heat on medium flame. When oil is hot add hing. Wait 30 seconds and add cumin and mustard seeds. Wait until the mustard seeds start to crackle then add the green chili,tomatoes, and cadipatha leaves (optional) to the oil mixture. Put 2 tbsp or 1/8 of water to the mixture. Wait until the tomatoes soften. Next, add all the potatoes, salt to taste, half of the chopped cilantro, and the remaining water. Let it cook on a slow fire. When the potatoes are cooked, mash about 6 to 8 potatoes slices against the side of the pot in order to allow the gravy to thicken. Then, add remaining of the cilantro and serve hot.