Onion – 1
Tomato – 2
Potato – 4
Green chilli – 1
Sambar Powder – 1/2 teaspoon
Turmeric Powder – 1/2 teaspoon
Salt – to taste
Jeera – a pinch
Curry leaves – 2 strings
Coriander leaves – 1 string
Boil and peel potatoes and roughly mash it. By the time, Chop onion, tomato and green chilly.
Heat a kadai. Add mustard seeds, urad dhal and jeera. Let it splutter. Add green chilly and curry leaves. Add chopped onion and saute for a minute. Add tomatoes. Combine well and add sambar powder, turmeric powder and a pinch of salt. Let it cook for two minutes in medium flame. Add mashed potatoes, required amount of salt and 3/4 cup of water. Mix well and cook until you get desired consistency. Add coriander leaves and switch off.
How I cook to save time:
I switch on the stove and put cooker with water and then I cut potatoes. Whistles starts as soon as I close the lid.
I just cut green chilly and onion and start cooking. After putting onion, I reduce the flame and cut tomatoes. by the time the tomato and masala mix cooks, I peel and mash potatoes and add them.
After adding water, I mix them well and close the lid for 2-3 minutes for fast cooking.
You can add finely chopped carrots as well. Add them after tomatoes and once the carrot is cooked follow the rest.
You can add besan / kalada maavu water instead of plain water. That is, mix one table spoon besan with one cup water and add after adding potatoes. Make sure you mix the besan without any lumps. And after adding besan the subzi thickens fast.