Name: Coarsely Mashed Potatoes with Stewed Onion and Chiles (Masala Bhajee)
Yield: Serves 6
Cuisine: India
Ingredients: 6 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); 4 lengthwise slices fresh ginger (each 1½ inches long, 1 inch wide, and ⅛ inch thick), cut into thin matchsticks (julienne); 1 medium-size red onion, cut in half lengthwise and thinly sliced; ½ teaspoon ground turmeric; 1 teaspoon black or yellow mustard seeds; 1 pound russet or Yukon Gold potatoes, peeled, diced, and submerged in a bowl of cold water to prevent browning; 2 tablespoons canola oil; 2 tablespoons yellow split peas (chana dal), picked over for stones; 12 medium-size to large fresh curry leaves; 2 teaspoons coarse kosher or sea salt; ¼ teaspoon ground asafetida; ¼ cup finely chopped fresh cilantro leaves and tender stems

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Traditionally, this curry is a stuffing for southern India’s signature bread called dosa. The unleavened bread, made with fermented rice-lentil batter, is lacy-thin and crepe-like. Torn into bite-size pieces and wrapped around these saucy potatoes, it is consumed with unabashed glee at all times of the day.

Ingredients

2 tablespoons yellow split peas (chana dal), picked over for stones
1 pound russet or Yukon Gold potatoes,

Asia
India
Main course
Side dish
Gluten-free
Vegan

Method

Place the split peas in a small bowl and add hot tap water to cover. Let them soak for 15 minutes. Then drain and pat them dry with paper towels.
Fill a medium-size (or larger) saucepan with water and bring it to a boil over medium-high heat. Drain the potatoes and add them to the boiling water. Bring it to a boil again. Lower the heat to medium and cook, partiall

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Ingredients

Method

Part of