Potato Masala from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Se
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.
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Ingredients
- 2 green chillies, finely chopped
- 2 onions, chopped
- ¼ teaspoon ground turmeric
- 1 cm (½ inch) piece of ginger, grated
- 1 teaspoon black mustard seeds
- 10 curry leaves
- 2 tablespoons oil
- 1 tablespoon tamarind purée
- 500 g (1 lb 2 oz) waxy potatoes, cut into 2 cm (¾inch) cubes
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