This recipe is a very popular recipe, called JHOL, not sure if this is a Bengali word, but all over the country, this curry dish is made as part of a ritual festival. It is served with deep fried Indian bread called puri.
2 large potatoes, boiled and peeled
2 large tomatoes, finely chopped
1 cup red onion, finely chopped
4 tablespoons oil
1 teaspoon mustard seeds
1 tablespoon cumin seeds
1 teaspoon turmeric powder
1 tablespoon coriander powder
1/2 teaspoon cayenne powder
1 teaspoon mango powder
2 tablespoons chopped cilantro
Salt to taste
Heat oil in a 3 qt saute pan over medium heat and when the oil is hot, add mustard seeds and allow it to crackle.
Once the mustard seeds have crackled, add cumin seeds and saute for half a minute.
Add red onions and mix. Cook for 10-12 minutes, or until the onions are light brown in color, stir every minute.
Add tomatoes and all powdered spices, mix and cook covered for 5-6 minutes, stirring every minute. This will help tomatoes to pulp down faster.
Finally, roughly mash the potatoes and add them to this solution, add 2 cups of water, 1 tsp of salt or as desired, and mix well. Bring it to a boil. Cook for another 5 minutes.
Add cilantro and serve.