This is an old recipe from my mom which I relished with puri during my childhood that I had more or less forgotten all about, but recently when searching online for recipes of noodle soup (a variation of Pho Bo) I remembered/recollected this dish that my mom would make and I am sharing the recipe with you all. There are lots of childhood memories when my sister and I ate this delicious curry as an accompaniment to piping hot puris that our mom would make.
Ingredients:
Potatoes, cubed 2-3 medium sized
Carrots, cubed 2 large
Tomatoes, cubed 2 medium sized
Green chilies 1-2
Water 2 -2 ½ cups
Oil 1-2 tsp
Onion, sliced 1 small
Curry leaves 7-8
Turmeric powder, a pinch of
Garlic paste 1 tsp
Salt to taste
Method:
Wash, peel, and cut potatoes and carrots into cubes. Similarly wash and cut tomatoes into cubes (just don’t peel them!). Roughly chop green chilies. Mix them all in 2-2½ cups of water and boil for about 10-15 minutes or till the potatoes and carrots turn tender. Heat oil in a cooking pan and add mustard. When the mustard begins to pop add the chopped onion, curry leaves, turmeric powder and garlic paste. Fry till the onion turns translucent. Next add the boiled vegetables and fry for a couple of minutes. Then finally add the water used to boil the vegetables initially and salt to taste. Stir and cook for a couple of minutes more. This dish is best served with piping hot puris or chapathis.
Note: The quantity of water can be increased or decreased according to one’s desired consistency. In case there is no time to prepare garlic paste, simply crush three to four garlic pods and use. You can also instead of boiling the vegetables pressure cook them to speed up the cooking process.