This dish is a carb-lovers delight. White potatoes, boiled until soft and creamy. Peeled and gently mashed with your fingers. Combined with a mixture of smooth and sweet onions, pungent ginger and spicy green chillies, these potatoes are transformed into a beloved dish that goes extremely well with dosas, pooris or rotis. A dosa stuffed with these spicy potatoes is called a Masala Dosa and is one of the most asked-for dishes at an Indian diner or restaurant.

I think you can use this as a spread for freshly baked french bread or any other kind of bread with a fancy name. Mash it up a bit more and spread about a tbsp on a piece of sliced bread or cracker, and present as an unusual appetizer to your family and friends.

Cooking time: 30 mins
Serves: 4

4 white potatoes cooked until fork tender, about 4 cups boiled
1 cup onions
1 tbsp vegetable oil
1.5 tsps channa daal 
1.5 tsps urad daal
1 tsp black mustard seeds
1/2 tsp cumin or jeera seeds
2 tsps finely chopped ginger
2-3 thai peppers, slit lengthwise 
6-8 curry leaves
1/4 tsp turmeric powder
1/2 tsp salt or per your preference
3/4 cup water
2 tbsps cilantro

Preheat a pan over medium heat. Add vegetable oil, followed by black mustard, channa daal, urad daal, cumin seeds, chopped ginger, curry leaves and onions. Add the salt and cook until onions are translucent. Empty the 3/4 cup water into the pan, along with the turmeric. Let cook on low heat until 1/4 cup water is left over. Combine the potatoes into the onion mixture, season with additional salt if necessary, and garnish with cilantro.