Potato Tomato Onion Curry

 INGREDIENTS:

1. Potatoes, 4 medium, thinly sliced
2. Onions, 3 medium, sliced 
3. Tomatoes, 4 finely chopped
4. Green chilies 2-3
5. Turmeric powder 1 tsp
6. Red chili powder 1 tsp
7. Salt to taste
8. Sugar 1 tsp
9. Mustard oil 4 to 5 tbsp
10. Coriander leaves chopped 1-2 tbsp

METHOD:

Serving size: 4-5

In a deep, heavy-bottomed pan, add the sliced potatoes, onions, and chopped tomatoes.

Sprinkle turmeric powder, red chili powder, sugar, and salt over the vegetables.

Drizzle raw mustard oil over the mixture. The pungency of the oil is essential to this dish.

Gently mix everything together so the vegetables are well-coated in oil and spices.

Add water for the desired consistency.

Cover the pan and cook on medium-low heat for 20–25 minutes, or until the potatoes are tender.

Once done, check the seasoning. Garnish with fresh coriander leaves and slit green chilis.

This curry pairs well with either steamed rice, roti, or parathas and mango pickle.