Potato And Peanut Curry, Urulaikizhangu Verkadalai Curry

          Couple of weeks back, I had bought about a kg of fresh raw peanuts, boiled them and then shelled them. Apart from eating them as such, I had used the boiled peanuts in cooking too, I used them in the Cabbage Briyani and also in this Potato Curry. It's once again a very simple curry that goes well with sambar rice or curd rice and I think it should go equally well with rotis too. I have also added some chopped mint leaves which gives a nice flavor to this delicious curry..

Need To Have

• Boiled Potato - Peeled and Diced, 11/2 cup
• Boiled Peanuts - 1/4 cup
• Chopped Mint Leaves - 1/4 cup
• Grated Ginger - 1 teaspoon
• Onion - 2 small, chopped
• Coriander Powder - 1 teaspoon
• Crushed Chilly Flakes - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Lemon Juice - 1/2 tablespoon
• Salt to taste

Method

          Heat some oil, add the mustard and cumin seeds, when it starts spluttering, add the asafoetida powder followed by the chopped onion. Saute till it turns pink, then add the potato pieces along with the turmeric powder and salt and keep mixing for about 2 to 3 minutes.

          Then add the grated ginger, coriander powder and chilly flakes and keep mixing for another 2 minutes. Now add the cooked peanuts, chopped mint and keep cooking for another 3 to 4 minutes. Switch off and mix in the lemon juice and serve.

Note
You can use dried raw peanuts, cook them and add to the curry.
Can use some chopped garlic too, add it along with the onion and saute it well and leave out the asafoetida and ginger, the curry will have a minty-garlicky flavor.
Also can add a chopped tomato at the end and leave out the lemon juice.