Potato in dry gravy

The inset picture portrays the typical puri and aaloo sabzi combination. It is traditionally a breakfast fare, in high favor in North India. But these days, it is mundane in the South Indian diet too. Sabzi generally refers to a dry vegetable speciality. 

The elementary units of mom's flavorsome sabzi...

Potatoes - 2 large

Vegetable oil - 1/2 Tbsp

Mustard seeds - 1/2 tsp

Bengal gram - 1/2 tsp

Onion - 2 large

Green chili - 1

Ginger - a small piece

Garlic - 2 to 3 cloves

Curry leaves - a sprig

Turmeric powder - 1/4 tsp

Salt - 1/4 tsp

Coriander leaves - a few

Method to achieve the delectable comestible...

Cook potatoes in seething water. Permit to cool and peel off the skin. Mash them.

Hash onions, mince ginger, garlic and chili. Warm up a saucepan and drizzle oil. Sprinkle mustard seeds. When they start to sputter, add in bengal gram, curry leaves, ginger, garlic, chili and onion. Coalesce and sautee till onions categorically soften. Intermix with turmeric powder, salt and mashed potatoes. Decorate with coriander leaves. Dig in along with puri or batura.