A  traditional spicy potato filling for my Mum’s Udupi style dosas or any dosa. Dosas makes a perfect vegetarian breakfast or lunch. 

Ingredients:

• 2 medium potatoes – boiled and cubed
• 1.2 cup red onion sliced 
• 2 Thai green chilies sliced 
• 1 tablespoon garlic paste
• 1 sprig curry leaves
• 1/4 cup frozen green peas (I did not use any) 
• 2 tablespoons olive oil
• 1/4 teaspoon mustard seeds 
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red Kashmiri chili powder
• 1 teaspoon salt
• 2 teaspoons MDH (Brand) TAWA FRY MASALA powder ( I use this to get the restaurant style potato flavor but you don’t need it )

Method:

1. In an instant pot add washed potatoes,  salt, and water, close the lid and set the timer for 10 minutes on a MANUAL or PRESSURE COOK.  After 10 minutes do a quick release.
2. Once potatoes are cool, peel and cut into 1/2 inch or 1/inch cubes.
3. Heat a wok/karai and add oil, then add mustard seeds and once they pop; then add sliced onion, curry leaves, thai green chili, green peas, and give it a stir.
4. Once the onions turn translucent, add boiled potatoes, salt, turmeric, and stir, add 1 tbsp. of water if needed to prevent sticking.
5. Let it cook for 3-4 minutes to get some crisp on the potatoes, and turn off the heat.
6. Garnish with cilantro and stuff it into the dosa or serve on the side.
7. Any leftover potato can be smooshed between 2 slices of bread with some cheese and green chutney to create toasties for lunch the next day.