Aloo Rasedar is a different kind of side dish to eat with puris, especially if you get tired of eating it with the usual Aloo Sabji. This is a popular dish usually served for breakfast, in places like the Himachal Pradesh and Uttar Pradesh. Actually good to serve for brunch, lunch or even dinner.
1 Potato boiled and broken into big chunks
1 large tomato chopped fine
1/2 inch ginger minced
2 green chillies minced
1/2 tsp cumin seeds
a pinch of hing
1/4 tsp turmeric
1/2 tsp chilli pwd
1/2 tsp coriander pwd
1/4 tsp mango pwd
1/4 tsp garam masala
2 tbsp chopped coriander leaves
salt to taste
1 tbsp oil
Heat oil add cumin seeds and hing, let it splutter.
Add tomatoes, grated ginger, green chillies, saute for a minute.
Add turmeric, chilli pwd, coriander pwd, and mango pwd.
Keep stirring the tomatoes, add a little water if it starts sticking to the bottom or gets too dry.
Once the tomatoes are soft and the mixture looks like it's blended well add potatoes, salt and 1 cup of water, if you want a really watery gravy add more water.
I usually put this whole thing in the pressure cooker and cook for 1 whistle, but you can just cover it up and cook on low to medium heat and let it come together.
Once done add garam masala and coriander leaves, remove from heat.
Serve with puris, this will easily serve 2 to 3 people.