Potato Podimas

How to Prepare

1. Boil the potatoes in a large pot until they are soft but firm, about 15-20 minutes. Drain and let them cool slightly.
2. Peel the boiled potatoes and roughly mash them into uneven chunks using your hands or a fork. Set aside.
3. Heat oil in a frying pan over medium heat. Add mustard seeds and wait until they start to splutter.
4. Add urad dal, chana dal, and dried red chilies to the pan. Sauté until the dals turn golden brown.
5. Add curry leaves and asafoetida to the pan, followed by finely chopped green chilies and ginger. Sauté for 1 minute.
6. Add the mashed potatoes to the pan. Mix well to coat the potatoes with the tempering.
7. Add turmeric powder and salt. Stir gently to combine all the flavors, ensuring the potatoes remain chunky.
8. Cook for 5-7 minutes on low heat, stirring occasionally to avoid sticking. Optionally, add a sprinkle of grated coconut for extra flavor.
9. Turn off the heat and garnish with chopped coriander leaves. Serve hot with rice or roti.