Bombay Potato Chutney

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Bombay Potato Chutney

 

1 medium sized potato

green chillies

tamarind paste

gram flour

salt to taste

asofoetida to taste

1/4 spoon mustard seeds

1/4 spoon cumin

1/4 spoon urad daal

2 tablespoons of ghee or cooking oil

 

To the cooking oil add the cumin, mustard seeds and Urad daal. After mustard

seeds start splattering add chillies, cook until browned. Then add diced potato,

salt, a pinch of turmeric powder and 1/4 glass water and let potato cook. Before

potato is well done, mix approximately 4 - 5 table spoons of gram flour

separately in water and add to mixture and bring to boil, then turn down to low

and cook until done, stirring often.