Masala Dosa Filling

• • Ingredients:

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    • ·         3 tablespoons ghee or vegetable oil

    • ·         1 teaspoon mustard seeds

    • ·         ½ teaspoon cumin seeds

    • ·         2 small dried hot red peppers

    • ·         1 medium yellow 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

    • ·         ½ cup roughly chopped cilantro, leaves and tender stems

    •  

    • Directions:

    •  

    • Boil Potatoes until their skins start falling off, turn off heat and let cool to touch.  Remove from the water, peel off remaining skin and cube.

    • 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. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.

    • Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.

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