Potatoes are anyone’s all time favorite. They can be mashed, fried, boiled so on. Anyway they are perfect to the palate. This dish is my favorite and I love it with curd rice.
It is a hit at my place (my mom and dad loves this when cooked by me). And I always make curd rice to go with this.
If anyone stands in front of me with biryani in one hand and curd rice & potato fry in the other, I would definitely choose the latter.
Large Potatoes – 2
Tomato sauce – 2 teaspoons
Mustard seeds – ¼ teaspoon
Urad dhal – 1 teaspoon
Curry leaves – 1 sprig
Turmeric powder - 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Asafetida powder – a pinch
Salt – to taste
Soy sauce - 1/2 teaspoon(optional)
Chopped Spring onions & coriander leaves – a bunch (optional)
Chop the potatoes into small cubes.
Heat oil in a pan. Once hot, add mustard seeds. When spluttered add the urad dhal and allow to brown. Then add the curry leaves. When fried, add the potatoes, give it a twist and close the pan with lid. After 2-3 mins, give it another twist and turn. In 5 mins, the potatoes will start to cook. Use a non stick pan, or the potatoes will stick to the pan. Now add the turmeric, asafetida and chilli powder and salt. Allow it to cook for another 5 mins. When the potatoes are half cooked, add in the sauces and sauté. Once the potatoes are soft and cooked, add the spring onions and coriander leaves and close the lid for 2 mins. This will cook the greens. If you are not using the greens, turn off the flame after doing a taste test.
Goes really well with curd rice.