Urulaikizhangu Podimas (Mildly Spiced Mashed Potato)

Potatoes are one of my favourite vegetables. When I turned diabetic several years ago, doctors advised me to consume this tuber only sparingly. For me, that meant about one a month. What a disaster!
After I adopted a WFPB diet, I was told that I need not be so careful in including potatoes in my diet, provided that I did not peel the skin. Since then, I have been consuming this vegetable in several forms. One of my favourite dishes is podimas (mashed potatoes). While I am still careful not to consume this root excessively, I am now able to indulge myself without a feeling of deprivation.

2 large potatoes
3/4 tsp mustard seeds (sarson, kadugu)
3/4 tsp cumin seeds (sabut jeera, jeeragam)
A pinch of asafoetida (hing, perunkayam)
1/4 tsp turmeric powder (haldi, manjal podi)
1/2 tsp grated ginger (adrak, inji) – optional
1 green chilli, chopped
2 sprigs curry leaves
1/4 cup chopped coriander leaves (hara dhania, kothamalli elai)
1/2 tsp lemon juice
1 tbsp grated coconut – optional
Salt to taste
Boil, pressure cook or steam the potatoes till completely cooked and of ‘mashable’ consistency
Mash the potatoes while hot or still warm (or crumble the potatoes with your hands)
Set aside
Heat a wok and add mustard and cumin seeds
When they begin to splutter, add green chilli, ginger, curry leaves and asafoetia
Roast for about 10 seconds
Add the mashed potatoes and salt
Mix well
Set the flame to low and saute for 3-4 minutes, stirring continuously
Add coriander leaves and continue stirring for about 2 minutes more
Remove from flame
Garnish with coconut
Once the dish has cooled a little, add lime juice and mix well
Serve with steamed red/brown rice or Indian breads

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