Wash and cook the potatoes in the pressure cooker. Or you can boil them until they are soft and can be easily mashed. Once the potatoes cool down, peel them.
Crumble the potatoes one by one by one gently pressing it between the palm and the thumb.
Potatoes should not become mushy, and neither should there be very large lumps.
Extract the juice of the lime, and add salt and turmeric powder and keep it aside.
Heat oil in a pan and the mustard seeds.
When it splutters add the dals and fry till they are golden in colour.
Add asafoetida and the chopped green chillies.
Add curry leaves, followed by the lime juice, salt and turmeric mixture.
Stir once and switch off the flame immediately.
This is done to remove any raw smell from the turmeric.
Be careful to switch off within a second, as prolonged heating will make the lime juice bitter.
Now add the crumbled potatoes and blend with all the seasoning.
Garnish with chopped fresh coriander leaves.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.