Filling For Dosa Pancake - cooking recipe

Ingredients

1/2 kg potato
200 g onions, peeled and sliced thinly
2 -3 green chilies, chopped (adjust to taste)
1 inch gingerroot, peeled and grated
1/2 - 1 cup frozen peas or 1/2-1 cup fresh shelled peas
1/2 teaspoon turmeric powder
salt
1 bunch coriander leaves, chopped
1/2 - 1 cup water
For tarka or tempering
1 tablespoon oil
1 teaspoon mustard seeds
1 pinch asafoetida powder
1 teaspoon black gram dal (urad or urd or urid)
1 teaspoon bengal gram dal or 1 teaspoon channa dal
1 -2 dried red chili, broken up
10 -12 curry leaves (not bay leaves)

Preparation

Boil potatoes in their skin in a pressure cooker for 3-4 pressures or in a pan of boiling water until tender. You can microwave them in a sandwich bag, with 2-3 tbs. water, for 6-8 minutes. You must leave a hole for the steam to escape, otherwise, the bag may 'splode. ;)
Allow to cool, peel and break roughly into small pieces. Keep aside.
Tempering & making the filling:
Heat oil in a wok.
Add mustard seeds, asafoetida powder, chana and urad dal, and let the seeds splutter. Keep the lid on to avoid seeds jumping all over your kitchen.
When dals begin to turn brown, add curry leaves and broken red chillies and stir.
Add onions, green chillies, ginger and fry for a couple of minutes.
Add salt, turmeric and chilli powder and water. Simmer with the lid closed, until onions are well cooked.
Add potatoes (and peas if used) and cook until it is all mixed well and water is absorbed. the potatoes should have a slightly mashed look.
Add coriander leaves and mix.
Serve alongside a Dosa or use as a filling for the dosa.