2 Potatoes 4 Subzies : Final installment

In the final installment we'll see Indian version of mashed potatoes. You can do it in 2-3 ways like

- Mashed potatoes with Tadka
- Mashed potatoes without Tadka
- For everyday eating
- For fasting

For mashed potatoes, its very important that potatoes are cooked till core. This will ensure smooth texture of the dish. Easy way to achieve it is cut potatoes in half (or quartered) and then cook in pressure cooker (5-6 whistles).
Once potatoes are cooled enough peel them off. Mash completely by hand/sppon. If you want zero lumps then you can use "puran yantra" to mash potatoes.

Mashed potatoes with tadka (for everyday eating):

Prepare tadka with oil, hing,green chilli,cumin seeds. Saute finely chopped onion and tomato (if desire).
When onion becomes translucent, add mashed potatoes,salt and mix together.
Cook it for 2-3 min so that it has light brown colour.

Mashed potatoes with tadka (for Fasting): Follow above mentioned receipe with few changes like replace oil with ghee. Remove hing,onion and tomato from ingredients. You can add grounded peanuts instead.

Mashed potatoes without tadka (for everyday eating): In mashed potatoes add finely chopped onion,2-3 green chillies, corriander leaves and salt to taste. Add juice of 1/2 lemon and in the end its optional to add sarson ka oil (or any othetr oil which you like or entirely skip this option).

Mashed potatoes without tadka (for Fasting):In mashed potatoes add grounded peannuts, red chilli powder and salt to taste. Add curd if it feels very dry.

You can try various ingredients to vary taste. One such receipe is available at Noopur's blog "One hot stove"