The potato is a stem tuber, and 'roots and tubers' is a phrase. With this dish, I suppose I'm 'going back to the roots', now a much-used and often abused cliche, so there it is! When my grandmother still cooked for our family, this dish made a frequent appearance on our dining table at night.
Three days into the new year and I cooked only today. Some of the potatoes I had from ten days ago had put out monstrous sprouts, so much so there was too much sprout and very little potato. Off they went into the bin - the rest, peeled and chopped, made up about 1.5 cups. Then there were some tomatoes too that were going soft and squishy, five of those went into this curry.
I didn't add anything more, not even onion, because I didn't want to eat this curry for the next five days. I wanted something that would last me no longer than two days.
In my book, as well as yours, I'm sure, a recipe has to fulfill at least one of these two conditions to be deemed a success: It has to taste and look like your grandmothers' food, or it has to look like it came out of a restaurant!
Mine, I'm happy to say, looked very much like my grandmother's. And it lasted no longer than a day.
Potatoes, peeled, chopped/diced: 1.5 cups
Tomatoes: 5, chopped (about 2 cups)
Curry leaves: A few
Chilli powder: 1 tsp
Dry ginger powder: 1 tsp (you can use fresh ginger)
Salt: to taste
Water: 1 cup + 1/4 cup
Oil: 1 tsp
Mustard seed: 1/2-1 tsp
Microwave (or boil till soft) the potatoes with a quarter cup of water for four minutes - in two 2-minute spells.
Heat the oil in a pan, pop the mustard and add the cumin.
Once the cumin sizzles, add the tomatoes, saute for 2 minutes and then add the salt, chilli powder and ginger powder. Add some of the water. Cover and let the mix get mushy on medium flame.
Now add the potatoes and give them a good stir. Simmer.
Let the tomato gravy cover the potatoes (but not quite drown them).
Add the curry leaves, simmer for another minute or two and remove from the fire.
Gravies Tomatoes Vegan Potatoes