South Indian aloo masala (dosa stuffing)

Ingreadient:

• 4 tbsp vegetable oil
• 1 tsp mustard seeds
• 10-15 curry leaves
• ¼ tsp asafoetida
• 1 onion, thinly sliced
• 1 heaped tbsp tomato purée
• 3 tsp sambar masala mixed with ¼ cup water
• 4 large potatoes, boiled and cut into bite size chunks
• handful fresh coriander, finely chopped

Direction

1. Heat the oil in a pan over a medium heat. Fry the mustard seeds, curry leaves and asafoetida until they begin to crackle, then add the onions. Cook for 3-4 mins until the onions are slightly golden.
2. Stir in the tomato purée along with the diluted sambar masala. Tip in the potatoes, 1¼ tsp of salt and mix well. Lightly crush the potatoes with a wooden spoon and cook for a further 3-4 mins. Taste for seasoning. Serve garnished with the coriander.