Description
Small potatoes cooked with southern Indian spices!
Ingredients
- Baby potatoes- 500 grams (boiled and peeled)
- Whole dry red chilli-4
- Urad dal (split black gram-skinless/lentils) – 1 tbsp
- Black peppercorn- 1 tbsp
- Mustard seeds-1/2 tsp
- Curry leaves- about 4-5 leaves (roughly chopped)
- Salt according to taste
- Coriander seeds – 1 tsp
- Asafetida powder- dash of it
- Small onions/shallots- 10-15
- Cooking oil (generous dose)
Instructions
- Dry roast the red chilies, lentils, black peppercorn & coriander seeds.
- Allow them to cool & grind them to a fine powder.
- In a frying pan add oil and once hot add dash of asafetida powder.
- Add mustard seeds and allow them to crackle.
- Add curry leaves and shallots, saute them till golden brown.
- Stir in the potatoes and adjust salt according to taste.
- Add the spice powder and cook the potatoes on a low flame for 5 minutes.
- Potatoes get a lovely brown color with the spices- Remove from flame and serve!
Notes
Curry leaves are used extensively in southern Indian cooking and added for seasoning.