Kothavaranga potato curry

Kothavaranga - potato poriya

This used to be my favorite dish when I was young. My dad never fancied it much but my mom would make it for me. This dish has a mild bitterness to it because of the kothavaranga but adding potato minimizes the bitterness a lot.

Ingredients:

Kothavaranga (gawar) (chopped) – 1 cup
Potato (chopped) – 1 cup
Onions (chopped) – 1
Tomato (chopped) – 1
Ginger-garlic (finely chopped) – 1 tbsp
Mustard seeds – 1 tsp
Jeera – 1 tsp
Split urad dal – 1 tsp
Fenugreek seeds (methi seeds) – ½ tsp
Chilli powder – 1 tbsp
Turmeric – a pinch
Salt – as needed
Oil – 2 tbsp

Method:

Heat oil in a pressure pan and add mustard seeds, split urad dal, jeera and fenugreek seeds. Once the mustard starts to splutter add onions and fry till they turn golden brown. Add the tomatoes and chopped ginger-garlic. After the tomatoes turn soft add chilli powder, turmeric and salt. Finally add the chopped vegetabes (potato and kothavaranga) and 1 cup of water and pressure cook for 2 whistles. Remove from heat, wait till the pressure subsides and check if all the water has evaporated. If not heat for a few minute the water evaporates. This dish goes well with chapathi or rice.