Aloo Sambar

Ingredients:
1 large Potato / Aloo
1/2 medium sized Onion
1 medium sized Tomato
1/3 cup soaked/frozen Green Peas
Small grape sized Jaggary
1/4 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
1/4 cup grated Coconut
1-1.5 tsp Sambar powder
4-5 strands of Coriander leaves
1 tsp Mustard seeds
4-5 Curry leaves
Pinch of Asafetida powder
1-2 tsp Oil

Recipe:
Peel the potato and chop it into medium sized pieces. Chop the onion into medium sized thin pieces. Chop the tomato into medium sized pieces.

Put chopped potato, green peas, chopped onion, tomato in a pressure cooker container. Add salt, chilly powder, turmeric powder, jaggary, little amount of water and cook them well. (1-2 whistles)Once the pressure goes off, transfer this to a vessel.
Add grated coconut and sambar powder in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked vegetables, bring them to boil and stir well. Add required amount of water, salt and mix well. Keep the sambar in low flame for about 3-4 mins. Switch off the flame, garnish with chopped coriander leaves and cover the lid.
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder and keep it for few seconds. Add curry leaves and add it to sambar. It goes well with Idli/Rice/Dosa/Chapathi.