Potatoes - 4 Nos
Onions - 2 Nos
Green chillies - 4 Nos
Ginger - 1 medium sized piece
Fennel (perumjeerakam/saunf)- 1/2 teaspoon
Chillie powder (cayenne pepper) - 2 teaspoons
Turmeric powder - 1/2 teaspoon
Coriander powder - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Peanuts - 1 teaspoon
Curry leaves - 4-5 sprigs
Pressure cook the potatoes with their skin on. Cool and peel. Crumble potatoes to form uneven pieces.
Chop the onions, green chillies and ginger. Heat a teaspoon of oil in a skillet and add the peanuts. As they turn a reddish brown add the mustard seeds and allow to splutter. Follow with curry leaves and ginger. Add the green chillies and onions. saute till onions turn pink. Add the chillie powder, turmeric powder and coriander powder. Saute for a minute and add the potatoes. Add a cup of water and allow to simmer for a few minutes.