This is a very simple dry curry which has been sitting in my drafts. The interesting story behind this was that I prepared it for the “Dish it Out” event which was guest hosted by Priya with “Leafy Greens and Potatoes” as the ingredients. Why did I happily assume that mint was a leafy green? I have no clue. So I made it and when I was about to post, it suddenly struck me that mint is a herb. I even emailed Priya to verify and confirmed that it was not a valid entry and this did not make it to the event obviously.
Another interesting thing was that K and I were experimenting with the wireless flash feature in the camera for this picture. It did turn out OK, but not to my expectation
. I am posting it anyway since I am not going to get mint leaves any time soon. This simple curry goes well with rice or with rotis. Off to the recipe.
15 small potatoes steamed and cut into chunks
2 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal
1.5 cups mint leaves
4 green chillies (adjust to taste)
1 inch piece of ginger
Take mint leaves, green chillies and ginger in a blender. I store the green chillies in the freezer, hence you see the white ice coating on the chillies.
Blend to a smooth paste.
Boil/Steam the potatoes. Chop into small chunks.
Heat oil and add mustard seeds. When they splutter add urad dal.
When the dal turns golden brown, add the potato chunks.
Add the mint paste. Mix well. Add salt.
Turn the stove off when the mixture dries up and the raw smell of the paste is gone. Roughly around 10-15 minutes.
Minty potatoes along with okra sambar and yogurt, our meal.
Linking to Kavi’s Healthy Lunch Event started by Smita.