Alugedde mosaru bajji ( aloo raita)

Ingredients

Alugedde ( aloo//potatoes)—4 medium

Green chillies( hasiru menasina kayi)—3

Grated ginger ( shunti)—1 tablespoon

Curry leaves ( karibevu//kadipatta)—1 tablespoon chopped finely

Coriander leaves (kothambari soppu)—1 tablespoon finely chopped

Curd ( mosaru//dahi)—2 cups or as required

Salt —to taste

Grated fresh coconut—1 tablespoon ( optional)

Ghee( tuppa)—1 tablespoon

Sasive (mustard seeds)—1 teaspoon

Menthya seeds (fenugreek seeds)—1/2 teaspoon

Asafoetida (hing//ingu)—1/2 teaspoon

Wash alugedde and chop into 4 cubes and pressure Cook for 3 whistles adding sufficient water.

Once the pressure reduces open the lid and take out the potatoes.

Peel the skin and mash them into pieces.

Don’t mash to smooth paste like consistency.

Mean while heat ghee in a laddle once hot add mustard seeds,menthya seeds,asafoetida and green chillies chopped.

Once sasive crackles and chillies turns to white colour remove from heat.

Transfer mashed potatoes into a bowl.

Add in grated ginger,chopped coriander and karibevu leaves,salt,and oggarane.

Add in curd also .

Mix everything well together with your hands

Now alugedde mosaru bajji is ready to serve.