->Indian Style 01 <-

1 lb potatoes

salt to taste

1 1/2 cups plain yogurt

2 tsps oil

1 tsp black mustard seed

1 tsp cumin seed

1 tsp black gram dal (urad dal), washed

1 tsp Bengal gram dal (chana dal), washed

1 red chilli, halved

1/4 tsp asafoetida

a few curry leaves

Peel and dice 1 lb of potatoes (Yellow Finn or Yukon Gold are best).

Boil until barely tender. Drain, sprinkle with salt and set aside

to cool.

Heat 2 tsps oil in heavy frying pan or skillet. Add the mustard

seeds, cumin seeds, black gram dal, Bengal gram dal, halved red

chilli, asafoetida powder, and a few curry leaves.

When the mustard seeds splutter, add the diced potato and toss

together until potato pieces are coated. Add a few drops of water

and cover for a couple of minutes. Transfer to large bowl and let

cool completely.

Add the well-mixed yogurt and blend thoroughly.

Serve cold or at room temperature.