Potato Fusion

Wondering about the name? I just named this gravy that way as this is a mixture of so many vegetables and spices along with lots of potatoes. There is one more specialty for this gravy! I used the pickle masala again in another form that was sent by Meera of Enjoy Indian Food as a part of Arasuvai Friendship Chain. The masala has given a unique flavor and taste to this gravy. Thanks again for introducing me a new kind of masala, Meera! I am going to keep this masala in stock always in my pantry.

The recipe goes like this:

Ingredients:

• 5 medium potatoes
• 1 cup cut Green Beans
• 1 cup cut Cauliflower florets
• 1 can of Black Eye Peas
• ½ medium Onion
• 2 medium Tomatoes
• 1 orange Bell Pepper
• 1 red Bell Pepper
• Some curry leaves
• 3 tsp Pickle Masala
• ½ tsp Turmeric Powder
• ½ tsp Cardamom Seeds
• ½ tsp Cumin Seeds
• 3 flakes of Garlic
• 2 tsp Rice Flour (to thicken the gravy)
• Salt to taste
• 2 tsp Oil
• Water as required

Preparation:

Peel the potatoes, wash and cut into small cubes. Chop the onion, tomatoes, garlic and the bell peppers into medium pieces. In a pressure pan (a deep bottomed pan also can be used) add all the ingredients except rice flour and pressure cook for 3 whistles. If the normal non-stick pan is being used, follow the same method above and cover the pan with a lid and cook on a medium flame. Just add enough water to cook, not more or not less.

To make the gravy little thicker: Mix the rice flour with very little water and pour it into the cooked gravy or curry and mix well.

Let the gravy stand for 5 minutes and then serve hot with Chapathis or even rice.

Hint: If the curry is too spicy add some plain yogurt to the gravy just before eating.

As this gravy or curry has lots of potatoes, this goes to Sia of Monsoon Spice who is hosting a wonderful event of “Ode to Potato”.