Tangy Aloo Subji 

A beautiful combination of Tangy juicy tomatoes and the all time favourite potatoes garnished with aromatic Coriander leaves - That is our Subji - Tangy Aloo Subji

The below will serve 4-5

Ingredients

1. Boiled Potatoes - 200 gms (Do not mash them)
2. Ripe tomatoes - 250 gms
3. Green chilli - Finely chopped - 5 Nos
4. Fresh coriander leaves - A handful
5. Ginger - One inch piece - finely chopped
6. Curry leaves - Few
7. Mustard Seeds - 1 tbsp
8. Urad dhal - 1/2 tbsp
9. Channa dhal - 1/2 tbsp
10. Hing  or Asafoetida - 1 teaspoon
11. Gram flour - 2 tbsp
12. Oil - 2-3 tbsp
13. Salt - to Taste
14. Chilli powder - Optional

Method

1. In a pan, Add  1 tbsp of oil and add the mustard seeds. Once they splutter add the lentils and once the dhal has just started to brown add the Curry leaves, ginger, Green chillies and  Hing.

2. Once the tempering ingredients are cooked,  add the chopped toamtoes. Add the salt required for tomatoes to cook.

3. Once the tomatoes gets cooked we1l(They become really soft and the skin starts to peel off), as shown in the below picture , add 2 cups of water. If you like extra spice, we can add around a tbsp of Chilli powder at this stage 

4. Allow it to boil for a minute. Mash the boiled potatoes coarsely. We do not want a smooth paste of aloo. just mash them coarsely and add it to the tomato mixture

5. Allow it to boil for 3-4 minutes as the potatoes need to gel into the cooked tomato mixture and take up all its flavors

6. In a small bowl, mix 2 tbsp of gram floor with 2 -3 tbsp of water

7. Once the potatoes gel in well, add the gram flour mixture to the gravy 

8. This will thicken the gravy, so keep stirring continuously. If  you feel the gravy is too thick now, add water to dilute it a little. Gram flour mixture is added to give a nice body to the gravy. Keep stirring for 4-5 minutes so that the raw smell of the gram flour goes off.

Once cooked, add the freshly chopped coriander leaves

9. Tangy Aloo Subji is ready to be served.