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.

Ingredients
15 small potatoes steamed and cut into chunks
2 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal
Salt

To Grind
1.5 cups mint leaves
4 green chillies (adjust to taste)
1 inch piece of ginger

Method
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.

Minty potatoes along with okra sambar and yogurt, our meal.

Enjoy!

Linking to Kavi’s Healthy Lunch Event started by Smita.