A delicious main curry with rice in Konkani cuisine. Recipe adapted from Jaya Maayi’s (Jaya. V Shenoy) cookery book !!
3 potatoes, cut into cubes
250 ml water (1 ¼ cup)
½ teaspoon salt
½ teaspoon turmeric powder
Wash potatoes well and peel off the skin. Cut potatoes into cubes and boil separately with 2 ¼ cup water, ½ teaspoon salt and ½ teaspoon turmeric powder (or transfer all the ingredients into a pressure cooker and pressure cook on high heat for 3 whistles. Switch off the heat and allow the cooker to cool naturally). Reserve stock and gently mash boiled potato cubes with the base of the ladle (daayi).
1 cup (200 ml) water
3 green chillies, slit lengthwise
Extra salt to taste (or ½ teaspoon)
Boil gently mashed potatoes again with 1 cup water, slit green chillies and salt to taste. Cover with a lid and boil on a low heat for 12 - 15 minutes until done and slightly thickens. Stir occasionally. Switch off the heat.
2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
1 spring curry leaves
2 broken red chillies
2 pinches hing (asafoetida)
Heat oil in a small frying pan. Add mustard seeds. When they begin to pop, add curry leaves, cumin seeds and broken red chillies. Saute on a low heat for 2 - 3 minutes or till fragrant.
Pour this seasoning over potato thoy and sprinkle hing. Serve hot with Rice.