This dish is ubiquitous in all Marathi homes and perhaps the go-to dish when either you are out of vegetables, or need something in a jiffy, or want to pacify a fussy kid ( young or old). This curry with hot steaming rice is a perfect lunch or dinner when you are at a loose end and want something comforting and simple.

Now that I have waxed enough over this wonder, lets get down to the basics. There are some ways of doing this, and depending on regional and cultural differences, each family recipe could be slightly different. Like in our own home, I prefer a thick tomatoey version using boiled potatoes, while the older ones prefer starting with raw potatoes that cook in a watery stock.

Tomatoes seem to be very economical nowadays and we are getting the local or ‘gavran’ version, which are big on taste. Adding a few or more peas easily turns this into Alu Matar, another favorite. Roasted peanut powder or ‘DaNyacha KooT’ adds thickness and some nutty rich flavor.

So without any further introductions, this quick and easy recipe follows. And if this is a carb fest, who cares? My tummy’s happy and so am I.

This is a simple recipe that does not use too much oil or any dairy etc. So how do you like your potatoes??