Potato Onion Vegetable (Gujarati-Indian-style)
Chop and peel 2 white potatoes (or yukon gold), put in water, boil in microwave (or on stove).
Chop 1 onion.
Chop 3 cloves garlic.
Vaghar (also called tempering):
Rye (poppy seeds)
Bay leaves (curry leaves)
Chana dal (if desired)
Add onion and garlic. Let brown a bit.
Add potatoes. Let cook. Mush.
Add water as needed.
Season with salt and sugar.
Personally, I like this by itself. It tastes great to me with naan (punjabi style), roti (gujarati style), or even on an everything bagel (american style). It can also be eaten with dosa and sambhar (south indian style). All are yum yum yum yum yum.
Note: this is not a curry. This is a gujarati recipe (from the Indian state of Gujarat). Most indian restaurants in the US are punjabi (from the Indian state of Punjab). A significant minority of Indian restaurants in the US are South Indian (usually called Udupi or Woodlands or something about Madras in the name of the restaurant). There are very very few Gujarati restaurants, so if you want to eat this style of food (from the Indian state of Gujarati), you need a Gujarati friend. You know these people. They tend to have the last name Patel, Desai, Shah, Mehta, Bakshi, or something like that. If you like stereotypes, they tend to own Subways, 7-11 stores, and hotels around the country. Gujarati food is supposed to be fresh, low fat, and part of a balanced diet (a traditional meal [thali] has bread, two vegetables, one lentil soup, some mango pickle, a sweet, a salad, and papad [a lentil cracker]).
Note: Go to http://www.informationcorner.com/recipeglossary.asp for translations of indian ingredients.