Ingredients:
2 large potatoes, scrubbed clean, boiled until tender and cooled
1 tbsp cooking oil
pinch of asafoetida
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp ground turmeric
1 green chilli, very finely chopped
1/2 tsp salt
1 tsp lemon juice
1 tbsp coriander leaves, chopped
Method:
Once the potatoes are cool enough to handle, peel then then chop into small pieces (do not mash).
Heat the oil in a frying pan over medium-high heat. Add the cumin seeds, mustard seeds and asafoetida and fry until the seeds begin to splutter. At this point stir in the turmeric, potatoes, green chilli and salt.
Stir-fry the mixture for a few minutes then drizzle over the lemon juice and add the coriander leaves. Turn the mixture to blend then transfer to a serving dish. Serve hot.
Traditionally this is served with dosas. The two dishes can be served together, or the aloo masala can be used as a stuffing for the dosas.
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