Ingredients:
5 potatoes; boiled, peeled and coarsely mashed,
2 large onions; cut into halves and sliced,
10-12 curry leaves,
1 1/2 tsp mustard seeds (rai),
1/2 tsp heeng (asafoetida),
4-5 green chillies; slit vertically,
3-4 inches ginger; peeled and finely chopped,
10-15 cloves garlic; finely chopped,
Handful of cashew nuts; broken,
A handful of green peas (optional),
Salt to taste,
1/2 cup oil.
Method:
Heat oil in a kadhai; add oil and mustard seeds and let them splutter. Then add asafoetida, green chillies, ginger and garlic and fry till fragrant. Then add cashew nuts, curry leaves, sliced onion and fry till onion is soft soft. Then add turmeric powder, salt and mix well. Now add mashed potatoes and peas and give it a proper stir so that all masala mixes well with the potatoes. Cover and cook for 5-7 minutes on low-medium flame, stirring occasionally.
Stuff this alu masala in dosas to prepare masala dosa. This sabji also tastes excellent with puris. Try this stuffing in bread rolls too.