Easy potato curry in a jiffy!

Ingredients:

1. Boiled Potatoes 2/3 . Can add sweet potatoes also to make it healthier
2. 1 Onion Cut into fine pieces
3. ginger garlic paste - 1tsp
4. salt - as per taste
5. turmeric - 1/2 tsp
6. Besan / gram flour 2 tsp
7. peanuts - a few
8. curry leaves - a few
9. desiccated coconut (optional) - 3/4 tsp
10. mustard seeds - 1 tsp
11. cumin seeds - 1tsp
12. 2 slit green chilies
13. channa daal / split chickpea lentils - 1 tsp
14. fresh coriander leaves - finely chopped
15. mustard oil - 2 tsp

Cooking process:

1. Heat mustard oil in a pan. once the oil heats up - add mustard seeds, cumin seeds, split chickpea lentils, curry leaves, peanuts into it. Saute for a minute.
2. Add finely chopped onions, ginger garlic paste, salt, turmeric and chilies. Saute for a minute
3. add 1 cup or 1 and a half cup of water and bring everything to a boil. Add the potatoes at this point after smashing it a bit (don't make a paste out of it). Cover and cook for 4-5 mins in medium heat.
4. In a separate bowl mix besan with water and make a thick paste.
5. Turn up the heat to high and slowly add the besan paste to the boiling gravy. Making sure to stir continuously with the other hand so that no lumps are formed. Cover and Cook for another 4-5 mins
6. Add desiccated coconut and coriander leaves - give a final stir and you are done!Best served with Puris or steamed Rice. With a bowl of Rice - Prepare a salad, fry a piece or two of brinjal/egg plant, boil an egg and enjoy a hearty meal with this potato curry !!