Traditionally this dish is made with green chillies and ginger, but I like it with the red chilli powder especially served with rasam and rice. The chutney powder gives it an additional kick.
4 boiled and mashed potatoes
a pinch hing
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp chutney powder/mulgapodi (normally used to eat with dosas)
salt to taste
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp udad dal
a few curry leaves
Heat oil add seasoning ingredients in the order given.
Add hing, turmeric powder, and chilli powder, immediately add the mashed potatoes and salt.
Stir well to combine. Cook for 10 minutes on low heat, add chutney powder, stir again and remove from heat after five minutes.
Serve with rice, roti or bread.