Wash mamra and drain the water it will come to 1/2 kg Heat oil and add mustard seeds, cumin seeds and chana dal, curry leaves. Fry till chana dal is golden brown add sliced onions and garlic ginger paste fry till the onions are brown.
Add boiled potato and the chillies.
After the potatoes and chillies are cooked add the tomatoes cook it for a while add haldi powder, salt fry for a minute.
Add mamra, mix well and cook it for a while.
Now add the putana powder mix and remove immediately.
Garnish with finely chopped coriander leaves and serve.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.