Aloo Palya

Aloo palya is what the Udupi restaurants call the aloo subji that they serve with pooris. Have always loved it, and no trip to the South is complete without at least one plate of poori- aloo. Got this recipe from a friend, and despite using a few baby potatoes instead of all real ones, it tasted almost authentic.

3 large potatoes boiled
1 medium onion chopped fine
8-10 pieces of cashewnuts
1 tbsp besan
1 green chillie
1 tsp mustard seeds
1 tsp channa dal
1 sprig curry leaves
1 tsp haldi powder
salt to taste
1 tbsp oil

Heat the oil, and temper mustard seeds, channa dal, green chillies and curry leaves.
Add chopped onions and fry on low heat till onions turn transparent. Add cashew nuts, salt and haldi and stir for about a minute.
In the meantime, cut half the potatoes into eighth's and mash the rest of the potatoes.
Add the potatoes, and about 1/2 cup water. Once the water boils, lower the heat, cover and let it cook for about 5 minutes.
Make a paste with the besan, add to the curry, and let it cook for a minute.

Serve with piping hot pooris (or with dosas, as I did).