Tomater Alu Subgee

Tomato Potato Vegetable Mix

Ingredients:
  3 tbls. or so of oil or clarified butter
  1/2 tea. cumin seeds
  pinch asaefoetida
  2 Thai peppers (or to taste)
  2 inches (2 tbls. or so) grated fresh ginger root
  1/2 tea. red chili powder
  1/4 tea. haldi
  1 1/2 tea. coriander powder
  1 tea. salt or to taste
  3 or 4 fresh tomatoes grated to a pulp
  1 1/2 or 2 lbs. peeled potatoes cut into 1" cubes
  OPT. green peas
  OPT. mango powder
  fresh green coriander leaves

Procedure:

In heated oil, fry first the cumin seeds till lightly browned, then the asafoetida and green chilis. Stir quickly then add the ginger. Cook until the ginger just begins to soften, about 2 or 3 minutes. Add the chili powder, tumeric, and ground coriander powder, fry lightly. Add tomatoes and cook down to a slightly wetter than tomato paste (if the tomatoes are particularly juicy, add a tbls. of tomato paste to help thicken). Add salt and potatoes and about 2 cups of water. Cook until the potatoes are softened and the liquid is reduced to a thick sauce.
At the end, add a sprinkling of mango powder to add a tang, if desired, and garnish with green coriander leaves.
This can be made in a standard saucepan or cooked quickly in a pressure cooker for one 'whistle'.

Serve as a dinner or lucheon vegetable with chapaties or parathas.