Ingredients
- 2 Potatoes - medium, boiled and mashed
- 2 chilies Green - slit
- 1 Ginger " , finely grated
- ½ tsp Turmeric
- 2 tbsps Coconut Grated , fresh or frozen
- 2 tbsp Lime juice
- 3 tbsps Cilantro , finely chopped
- to taste Salt
For Tempering:
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Urad dal
- 1 tsp Chana dal
- 1 red chili Dry - halved
- ½ tsp Asafoetida / Hing
- 6 ~ 8 Curry leaves
Instructions
- Heat 2tsp oil and all the tempering ingredients. Once the mustard seeds start to splutter, add the green chilies, ginger and cook for a few seconds.
- Add the mashed potatoes, salt, turmeric and grated grated coconut. Mix well. Cook for 2~3 minutes for the flavors to blend. Turn off the heat.
- Mix in the lime juice. Garnish with chopped cilantro. Serve hot.
Notes
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