Potato and tomato sandwhich December 08 2013

I was in Texas this past weekend, and I stayed at a friend's place who was visiting elsewhere. As a parting gift, I made a couple of things for him so that he will have food in his refrigerator upon his return. This is my Mom's recipe, and we use this spiced potato in between sliced bread and toast it using an old fashioned toasted that toasts your bread on gas stove.



Ingredients

8 slices white bread, preferably Wonder bread
3 Idaho potatoes, boiled and peeled
1 cup sliced red onions
3 Roma tomatoes, chopped
1 jalapeno, finely chopped OR as desired
1/2 teaspoon turmeric powder
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 tablespoons oil
1 tablespoon coriander powder
Salt to taste
7-8 curry leaves OPTIONAL
1 teaspoon sugar
A little bit of butter


Instructions

In a 3 qt saute pan over medium heat, heat oil and add black mustard seeds and allow it to crackle. When the crackling has stopped, add sliced onions, cumin seeds, curry leaves and jalapenos. Stir and cook until onions begin to caramalize.
Add ground spices, tomatoes and potatoes, along with salt and sugar and mix. Using the back of your spoon, mash potatoes partially.
Your mixture is now ready.

Take 2 slices of bread and place 2 tablespoons of this mixture on one bread, spread it and place the other bread on top of this mixture.
Butter the toaster and place the bread in it, Cook on medium heat for 4 minutes on each side. Remove and serve hot!


Note: You can always apply ketchup or green chutney on either sides of the bread before you place the mixture in it.