A flavorful and aromatic potato filling perfect for dosa or as a side dish.
Boil the potatoes in their skins in a pressure cooker for 3-4 whistles or until tender. Allow them to cool, then peel and roughly chop.
Boiling the potatoes with their skins helps retain their nutrients and flavor.
Heat oil in a wok over medium heat. Add mustard seeds and asafoetida powder, and let the seeds splutter.
Cover the wok partially to avoid seeds jumping out.
Add channa dal and curry leaves to the wok. Stir until the dal turns golden brown.
Ensure the dal is golden for a nutty flavor.
Add onions, green chilies, and ginger to the wok. Sauté until the onions are translucent.
Stir frequently to prevent burning.
Mix in turmeric powder, salt, and water. Simmer until the onions are fully cooked.
Adjust the water quantity for desired consistency.
Add the boiled potatoes to the wok. Stir and cook until well combined and slightly mashed.
Mash the potatoes slightly for a cohesive filling.
Garnish with fresh coriander leaves and serve warm.
Serve immediately for the best taste and texture.
