Poori, Potato Masala for Dosa and Anda Bhurji

Ingredients

• 500 g Potatoes (About 4 medium, waxy variety like Yukon Gold recommended)
• 2 tbsp Coconut Oil (Can be substituted with any neutral vegetable oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 1 tsp Chana Dal (Split chickpeas)
• 0.25 tsp Asafoetida (Also known as Hing)
• 10 leaves Curry Leaves (From one sprig)
• 2 medium Onion (Thinly sliced)
• 3 pcs Green Chilies (Slit lengthwise, adjust to your spice preference)
• 1 inch Ginger (Finely grated or minced)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Water (As needed to prevent sticking)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook and Prepare Potatoes

   • Place the whole potatoes in a pot with enough water to cover them. Boil for 15-20 minutes until fork-tender. Alternatively, pressure cook for 3-4 whistles.
   • Once cooked, drain the water and let the potatoes cool down enough to handle.
   • Peel the skins and gently crumble the potatoes with your hands into coarse, bite-sized chunks. Avoid mashing them into a paste to maintain a good texture.
2. 2

   Prepare the Tempering (Tadka)

   • Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds.
   • Immediately add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn fragrant and light golden brown. Be careful not to burn them.
3. 3

   Sauté Aromatics and Onions

   • Add the asafoetida, fresh curry leaves, slit green chilies, and grated ginger to the pan. Sauté for about 45 seconds until the curry leaves are crisp and aromatic.
   • Add the thinly sliced onions and sauté for 4-5 minutes until they become soft and translucent. Do not let them brown to maintain the authentic flavor and color.

Ingredients

• 8 pcs Eggs (Use large, room temperature eggs for the best texture.)
• 2 tbsp Ghee (Can be substituted with a neutral oil like sunflower oil.)
• 1 tsp Cumin Seeds
• 2 medium Red Onion (Finely chopped.)
• 2 medium Roma Tomatoes (Finely chopped.)
• 1 inch Ginger (Peeled and finely grated.)
• 4 cloves Garlic (Finely minced.)
• 2 pcs Green Chilies (Finely chopped. Adjust quantity to your spice preference.)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (Kashmiri chili powder is recommended for color and mild heat.)
• 1 tsp Salt (Adjust to taste.)
• 0.5 tsp Garam Masala (Add at the end for the best aroma.)
• 2 tbsp Cilantro (Freshly chopped, for garnish.)

Instructions

1. 1

   In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.

2. 2

   Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

3. 3

   Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.

4. 4

   Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.

5. 5

   Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.

6. 6

   Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.

7. 7

   Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.