Dosa with Potato Humman / Kukka Humman / Potato Curry (Pressure cooker method)

Potato Humman  / Kukka Humman - Kook is potato in Konkani cuisine of Cochin GSB's. A tasty main curry goes well with Idli / Dosa / Rotis / Upma... No added onion and garlic.

Serves: 3 - 4

Ingredients

1 tablespoon oil

1/2 teaspoon mustard seeds

1/4 teaspoon jeera (cumin seeds)

3 potatoes, wash, peel off outer skin and cut into 1/2 - inch cubes

2 well ripe tomatoes, chopped

3/4 teaspoon red chilli powder

1/4 teaspoon turmeric powder

3/4 teaspoon salt (or to taste)

1/4 teaspoon hing (asafoetida)

400 ml (2  cup) water (Indian standard measuring cup of 200 ml / 8 oz capacity

Method

Dilute red chilli powder, turmeric powder and hing in 2 tablespoon water and keep aside (spice mix).

Heat oil in a pressure cooker on medium heat. Add mustard seeds. When they crackle fully, add jeera seeds and fry on a low heat for 30 seconds. Add potatoes and tomatoes. Fry on a low heat for 2 minutes.

Add diluted spice mix and mix well. Stir on a low heat for 1 - 2 minutes until water dries up from spice mix.

Add 2 cups water ( 1 1/2 - inch level above potatoes and tomatoes)- Adding water depends upon the size of the pressure cooker. Add salt to taste and hing. Mix well. Close pressure cooker lid. Reduce high  heat after 4 quick whistles and cook on a medium heat for 5 minutes. Switch off the heat. Allow the cooker to cool it naturally. Open the lid. Boil humman / gravy again on al ow heat for another 10 minutes. Do not use pressure lid. Cover with another normal lid. Gravy will be thick at this stage and not too watery. Adjust and salt and hing if required. Serve hot with Idli / Dosa / Upma ..

2 nd recipe if not following pressure cooker method

Dilute red chilli powder, turmeric powder and hing in 2 tablespoon water and keep aside (spice mix).

Heat oil in a pan on medium heat. Add mustard seeds. When they crackle, add jeera and fry on a low heat for 30 seconds.

Add chopped tomatoes and gently stir well for 2 minutes.

Add  diluted spice mix and stir well on a low heat for 1 minute until the water dries up.

Add  separately boiled potatoes,  salt to taste and 1 cup (200 ml) water. Mix all the ingredients well.

Cover with a lid and cook on a medium to low heat for 10 – 12 minutes until the gravy thickens / tomatoes well combined with potatoes / fragrant. Serve with dosa / idli / upma...