Mattha Aloo (Sour Curd Curry)

Process

1. Prep:
   1. Potatoes:
      1. Boil until tender
      2. Smash but let them retain some texture
   2. Yoghurt
      1. Mix with the water and the chickpea flour
      2. USE LESS WATER NEXT TIME
2. Heat the oil to medium
3. Add the cumin seeds, allow them to sputter - 30s
4. Add the asafoetida, 10s
5. Stir in the ginger and other ingredients, saute 30 seconds
6. Add the potato, mix well
7. Reduce to low. Pour in the yoghurt mix, stirring continuously to prevent curdling. Do not boil (gentle simmer only).
8. Add the salt and msg; allow to simmer on low heat for 2-3 minutes.
9. Remove from heat and stir in the coriander.