Quick Tomato Rice and Potato Curry

This is an easy recipe that can be made in a jiffy and makes a good packed lunch too.

Ingredients: (Translation)

Cooked Rice- 1 cup

Tomatoes- 4 (Medium sized)
Onions -1 chopped

Green Chillies- 1(slit in-between)

Oil- 1-2 spoons

Mustard seeds-1/2 spoon

Udad Dal- 1/2 spoon

Chana Dal-1/2 spoon

Asafotedia

Chilly powder-as per taste

Coriander leaves- 1-2 spoons (finely chopped)

Salt to taste

Grind the tomatoes to a fine paste in the blender. Heat a spoon of oil in a kadai and add mustard seeds. When mustard seeds splutter, add both the dals and green chilly and fry and add asafotedia. Add onions and fry for 2 mins. Add the tomato paste and salt to taste. Let the paste cook for some time till the raw smell disappears. By this time, the paste would have turned thick and become bright red in colour. Add chilly powder if required. Cool the paste.

Spread the cooked rice on a plate and add a spoon of oil to the rice and mix well. Add salt as per the quantity of rice. Next mix in the tomato paste and adjust the salt/spicy flavors. Garnish with chopped coriander leaves and serve.

Potato Curry

Ingredients: (Translation)
Potatoes- 4 (Medium sized)
Oil- 1-2 spoons
Mustard seeds-1/2 spoon
Udad Dal- 1/2 spoon
Chana Dal-1/2 spoon
Asafotedia
Chilly powder-as per taste
Jeera Powder-1/2 spoon

Garam Masala-1/2 spoon

Coriander leaves- 1-2 spoons (finely chopped)
Salt to taste

Wash the potatoes, cut into small pieces (without peeling the skin) and put the same in water. Heat oil in a kadai, add mustard seeds, both dals and asafotedia. Take fistfuls of cut potatoes in your hand, squeeze the excess water and add in the kadai. Add salt and masala powders and mix well. You will notice that some water is present in the kadai inspite of squeezing off the same from the potatoes. Cover the kadai with a lid and cook for sometime. As the potatoes are cut into small pieces, they will get cooked soon, so keep checking frequently. When the potatoes are cooked and the water has evaporated, garnish with coriander leaves and serve. This curry gets ready in a short time.

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