It is a recipe that mainly originated from the east of India. It is best enjoyed with plain rice, lentil soup. A very simple yet delicious dish that is increasingly turning out to be a favourite amongst youngsters and children.
Ingredients 4 medium-sized potatoes
I small sized onion
1 red jalapeno
1 Tablespoon of Mustard Oil (available in all Indian grocery stores) or Olive Oil
Salt as per taste
Method Wash the potatoes in running water thoroughly. Then cut them roughly and put them in the pressure cooker with half cup water and let it cook until 2 whistles. If you do not have a pressure cooker at home do not need to stress about it. Simply boil the potatoes in a pan full of water and keep them aside after they cool down.
After two whistles remove the pressure cooker from the flame and let it cool for few minutes. In the meantime chop up the small onion and keep it aside. Slit the red chilli into two and if you do not want it to be hot then you can scrape out the seeds with a spoon or fork. Once the pressure cooker stops hissing just open the lid and remove the potatoes from the pressure cooker.
Poke it with a fork to see if it is completely cooked. Once you know it is done let them cool down. After a couple of minutes add in the chopped onion, mustard oil, red jalapeno, salt and mash these ingredients all together along with the boiled potatoes till it reaches a mushy consistency.
Leave some of the potatoes a little chunky for that rustic feel as a silken consistency is not what we desire.
Taste if you think you need to add more salt or chillies and serve it hot with steaming rice or Indian breads.