Alu mattar /Potato and peas dry curry

Ingredients:

Potatoes - 1/4 kg

Muttar (fresh peas) 1/4kg

Green chillies - 3-4

Onion - 1

Curry leaves - few

Haldi powder - a pinch

Hing - a pinch

Salt as required

Urad dal - 1 tsp

Mustard seeds - 1/2 tsp

Oil

Coriander leaves for garnishing.

Lemons - 2

Method:

Boil the potatoes, peel the skin and mash nicely.

Boil the mattar in a microwave bowl with water for 7 minutes.

Cut the onion into small slices.

slit the green chillies and cut into half.

Take a kadai and season with mustard seeds and urad dal, hing green chillies. curry leaves in little oil.

Now add the mashed potatoes, cooked mattar and stir nicely.

Add salt, haldi powder and mix nicely and stir and cook.

Cook for about 5 minutes.

After the aloo mattar is cooked nicely,remove from fire and garnish with coriander leaves.

Now squeeze the juice of 2 lemons and mix nicely.

The Aloo mattar dry curry is hot, sour and tasty to be had either with chappathis as a side dish or as a filling in dosas (masala dosa) or to be made into round balls and dipped in besan batter and fried as batata vada (aloo vada).