Rasoda

This is amma's favourite recipe and as kiddos we used to love it. If you thought that you have heard the last of potato based indian recipes, think again. This one is tangy and has unique flavour and goes excellently with crisp pooris. I remember we used to be amazed at the number of pooris we used to consume with this tasty sidedish.
Now for a peepview into the recipe:
Potatoes to be cut in fairly large cubes, washed and put aside. Take a kadai and add a little cooking oil.When hot, add jeera and curry leaves and let it splutter. Then add the potatos and saute it in slow flame. Keep it covered.
Cut tomatos into small pieces and add to the potatos.Let it simmer for a while.
Take dhania, red chillies, cloves, pattais and fry them on a dry kadai. Allow them to cool and then powder them dry.
When the potatoes are half done, add some water to cover them and also add this dry powder. Add salt and turmeric powder. Keep the dish closed and cook on slow flame.
When a pleasant aroma wafts all around the house and there is a steady stream of curious visitors to your kitchen, remove from fire. Add coriander leaves, cut and washed.
PS: you can cut onions to this dish if you wish as a variation. Cut onions into small pieces and fry them lightly and grind them in the mixie. Add them alongwith tomatos to the half cooked potato.
Rasoda is ready for serving.
Actually it goes very well with dosa, idli and also idiyappam.
I made this dish after a long time when J was at home. It was a great moment for all of us as J does not touch anything spicy. But she enjoyed this dish so much, that it made my day. I guessed she loved the tangy taste.
It was also an incentive to pen this blog.