Simple potato gravy for chapati/puri

This is a dish my mom used to resort to whenever she does puri/ chapati. The other usual suspect during puri/ chapati days was moong dal sambar! These were the two dishes I was very much used to in my childhood days. Takes very little time to prepare yet it is very tasty, filling and comforting! 

Ingredients

1 big onion (thinly sliced)

2 medium sized potato 

(boiled and smashed/cut in cubes)

1 medium sized tomato/ 4 ts yoghurt

2 bay leaf

1 ts mustard seed

1/4 ts hing

1/2 ts turmeric powder

1/2 ts sambar powder

1 ts besan/ gram flour (diluted in water)

1 inch ginger piece (grated finely)

Few curry leaves

Handful of finely chopped coriander leaves

Preparation

- Heat oil in a pan. 

- Once hot, add mustard seed and allow them to crackle.

- Add bay leaves, hing and curry leaves.

- Immediately afterwards, add thinly sliced onion and fry until they turn brownish. The more onions you add, the more tasty this dish will turn out to be. Shallots/ small onions are very much preferable.

- Add grated ginger and turmeric powder.

- Next add tomato and keep cooking until they have smashed down well. You can also use yoghurt instead of tomatoes.

- Add the potatoes, sambar powder, enough salt, a cup of water and mix everything well.

- Allow the mixture to boil. Then reduce the flame to a medium and let it boil for around 5 minutes.

- Now add the diluted gram flour and allow the mixture to boil for a further 2 minutes.

- Finally garnish with coriander leaves.