Priya Wickramasinghe, Carol Selva Rajah
By Priya Wickramasinghe
This filling is traditionally rolled in dosas to make masala dosa, which is served for breakfast or as a snack in Southern India. However, it also makes an excellent spicy potato side dish.
Heat the oil in a heavy-based frying pan, add the mustard seeds, cover and when they start to pop add the curry leaves, turmeric, ginger, chilli and onion and cook, uncovered, until the onion is soft.