BANGALADUMPA SENAGAPINDI KURA -- PURI (POTATA AND CHICKPEA FLOUR CURRY FOR PURI)

During my childhood Puri is always a Sunday special breakfast. Every Sunday morning, before 9"o"clock amma use to make puri kura for breakfast, and we finish our breakfast in front of the TV watching 'Ramayan'. This curry is the regular combination for puris(some times she makes aloo kurma or sorakaya masala aloso for puris). And now this is my hubby s hot favorite, and he makes better then me. This Friday he is in a mood for cooking and made breakfast for me (off course after he finished cooking I have to clean the kitchen for 1/2 day that s an other point)ok…. here is the recipe…….


INGREDIENTS:----
Potato --- 1 big boiled and cut in to cubes
Onion ---- 1 big cut in to big pieces
Green chilies --- 3-4 cut in to pieces
Ginger --- 1/2 inch piece finely chopped
Oil --- 1 tab sp
Mustard seeds --- 1/2 tea sp
Urad dal --- 1 tea sp
Channa dal --- 1 tea sp
Cumin seeds ---- 1 tea sp
Dry red chilies --- 2 broken
Curry leaves --- 10
Chick pea flour -- 1 tab sp (senagapindi, kadala mavu.besan)
Salt to taste
METHOD:-----
1. Heat oil in a heavy bottom pan and add mustard seeds and let them popup, then add urad dal, channa dal, broken dry red chilies, curry leaves and fry for a min,
2 Now add chopped ginger, onion and green chili pieces and fry for 5 min. then add boiled and cubed potato pieces and cook for 5 more min.
3. Now add 1 cup of water and salt to taste mix well and bring to a full boil.
4. In the same time make paste with chick pea flour and 1/2 cup water mix well makes sure there are no lumps in this paste.
5. Add this chick pea paste to the curry mix well add 1/2 cup water mix well and bring to a full boil stir continuously, otherwise it will stick in the bottom (cook in a very low flame)
6. If require add some more water and cook till raw smell of the chick pea flour disappears.
7. Remove from the heat and serve hot with puri s