I just love the colors and taste of this dish. It is a little tangy and spicy. The burst of flavors when you eat it in a Masala Dosa, just awesome! It happens to be the must have fillers for Masala Dosa.
What I used: Makes 2 cups of filling
3 medium potatoes, cooked, peeled and diced to large chunks.
1 medium onion sliced finely
4-6 green chilies sliced lengthwise
¼ cup of grated carrot
¼ cup of finely chopped cilantro
A small slice of ginger finely chopped
A few curry leaves chopped finely
1tsp uddina bele (urad dhal)
1tsp kadale bele (split yellow lentil)
¼ tsp mustard and jeera (cumin) seeds
¼ tsp hing
½ a lime juice
Salt to taste
Heat a large pan on medium. Add oil. When it shimmers, add the mustard, cumin, dhals; cook to a light brown. Add in the ginger, green chilies, and curry leaves; cover.
When the splattering subsides, add the onions, roast to a light brown. Add in the cooked, diced potatoes, salt turmeric and hing. Blend well. Add the chopped cilantro and grated carrot. Stir it all well to form a colorful spicy fry. Cook on low for about 3-5 minutes.
It can be used as a vegetarian side dish; as a filing inside dosa /chapathi/tortilla. Works great on toasted bread when I need a quick munch. Enjoy!