Masala Dosa Potatoes

A potato dish that can be served inside dosa or on its own.

Ingredients

• 3 tablespoons ghee or vegetable oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 2 small dried hot red peppers
• 1 medium onion, diced
• ½ teaspoon salt
• ½ teaspoon turmeric
• Pinch of asafetida
• 1 tablespoon grated ginger
• 6 to 8 curry leaves
• 4 garlic cloves, minced
• 2 small green chiles, finely chopped
• 1 ½ pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed (usually 3 potatoes)
• ½ cup roughly chopped cilantro, leaves and tender stems

To Prepare

1. Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt.
2. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.
3. Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes.
4. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature.
1. Potato filling may be prepared up to a day in advance.