- Potato - 5 (Boiled and cut into small cubes)
- Green Peas - 1 cup
- Onion - 1 finely chopped
- Ginger Garlic Paste - 1 Tbsp
- Green Chillies - 3 sliced into halves
- Fennel Seeds - 1/2 tsp
- Mustard Seeds - 1/2 tsp
- Chilly Powder - 1 tsp
- Turmeric Powder - 1 tsp
- Tomato - 2 (finely chopped)
- Lemon -1 (juiced)
Pour 3 tbsp gingelly oil (sesame oil) in a wok. Add fennel seeds and mustard. When the mustard seeds start spluttering and the fennel seeds turn brown, add the ginger garlic paste and fry till the raw smell goes away and the flavour gets soaked in oil.
Add onion and fry till golden brown. Add green chillies, tomato and green peas and fry. Then add the potatoes and stir.
To this sprinkle salt, chilly powder and turmeric. Stir well and squeeze the juice of one lime over it.
This curry does not take more than 10 minutes to prepare. Serve hot as masala inside a dosa or with chapatis or puri.