From FB Group Pressure cooked Gazpacho

Took abt 2big, n one medium sized potato. One medium tomato. Dry crushed
curry leaves abt 2tspoon, spoon coriander, pinch of red chilly powder and abt
half a cup dhania leaves. Dessicated coconut 1 tablespoon. Was good, but a bit
bland as the potato pieces were a bit big and had not absorbed the
masala( which was tasty albeit non spicy) Serves 4. Maybe next time will have
1.5 tomatoes and increase the spices accordingly so theres enough to go
around.
Take some boiled potatoes (preferably preboiled & refrigerated so that dicing is
easier) and dice them. Now in a pan add some veg oil. Temper with mustard
seeds, curry leaves and a pinch of heeng. When that splatters, add a chopped
tomato (remove its skin). Stir. Add a pinch of haldi, dhania powder, red chilly
powder and salt. When the oil starts separating, add the potatoes and stir. When
the potatoes get nicely coated with the masalas, add desiccated coconut and
loads of green dhania. You can also add green chillies. Tastes great with
rotis/paranthas/pooris.