Aaloo poriyal

Set aside 1 pound onions in pressure cooker

for the aaloos in pic above you will need these 2 onions(abt 1/2 pound)

Now you have to pressure cook the aaloos. Pl cut them into two pieces to speed up cooking time and add water as sown for it to aaloos to submerge. Put the dhakkan and place the weight. When the whistle sound begins,lower the flame and set timer for 15 minutes

chop the onions as shown

In non stick degchi, take 3 or 4 tbsp oil, add pinch of mustard seeds, finely chopped ginger and Karepak leaves. Add 4 dried red chillies(broken into two). OR you may substitute the red chillies with 4 green chillies and add 1tsp freshly ground black pepper powder.  Here in this recipe I have used the green chillies option

after 15 minutes of cooking, open the pressure cooker handle -- take it to the sink area and tilt and let the hot water fall into the sink. Now refill with tap water again -- decant this water too and fill again with fresh water. Now the aaloos should be easy to peel. In the picture the aaloos have been peeled and are ready to be added the cooking dish

add the cooked and peeled aaloos to cooking degchi and with wooden spoon break up the aaloo pieces and add salt as needed

this is the amount of poriyal that was made