CRUMBLED POTATO CURRY

Preparation Method :

• Extract juice of lime.
• Chop green chillies into small pieces.
• Chop ginger into long thin pieces.
• Boil potatoes in pressure-pan for 1 to 2 whistles, peel skin, crumble with fingers and keep aside.
• Heat oil and allow mustard seeds to splutter; add chana dal and roast light golden.
• Add green chillies, ginger, curry leaves and saute for a second before adding it all to the crumbled potato.
• Add required salt and lime juice and carefully mix all without turning it into a lump. Now microwave for a minute, or keep over fire for 1 minute.
• Serve hot or cooled with any kuzhambu or rasam.