Poori - Kizhangu

Poori - Kizhangu is a Sunday Breakfast that vies with Aapam - Coconut Milk / Milagai Chutney. It is sacrosanct to serve Poori with Kizhangu; any other side dish would be most disappointing however tasty it might be.
Though the term 'Kizhangu' means 'Tuber' it is synonymus with and refers to this particular preparation - Potato Bhaji.

Poori
Ingredients:
Wheat Flour - 2 Cups
Sugar - 1/2 tsp
Salt - to taste
Ghee - 2 Tbsp
Milk - 2 Tbsp
Water - as needed

Method:
Take the flour, sugar and salt in a large basin. Add ghee and milk.
Mix thoroughly. Then, add water (aprrox 3/4 cup) and make a firm dough.
Divide into equal sized balls.
Using a little oil, roll out into small discs and deep fry in hot oil until golden. Drain on paper towels.

Serve Hot with Kizhangu (or...)

Kizhangu
Ingredients:
Potato - 4, boiled and crushed coarsely
Onion - 2, sliced
Cabbage - 1/4 cup, shredded
Green Chillies - 5, slit
Ginger - 1/2", crushed
Tomatoes - 2, chopped
Oil - 3 Tbsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Channa Dal - 1/4 tsp
Curry Leaves - 1 sprig
Turmerric Pd
Sambhar Powder - 1/4 tsp
Lemon Juice to taste



Method:
Heat oil in a thick bottomed vessel. Splutter mustard and urad dal. Add in channa dal, then the onions, cabbage, ginger, gr chillies, curry leaves and onions. Saute until onions are pink.
Add in sambhar powder, turmerric powder and tomatoes. Saute with 1/4 tsp salt until tomatoes are pulpy.
Add coarsely crushed (crush with your hands; DO NOT MASH) potatoes and saute on high flame for a minute.
Add 1 cup water and bring to a boil. Simmer cook, stirring every now and then for 5 minutes.
Add lemon juice to taste (optional).
Garnish with finely chopped corriander leaves.