Ingredients: Boiled Potatoes - 4 large Urad Dal - 1 tablespoon Coriander Seeds - 1 spoon Dried Red Chilli - 6-8 Nos. Tamarind - marble sized lump Asafoetida - a pinch Turmeric - 1/2 teaspoon Salt to taste Mustard Seeds - 1 spoon Curry leaves - 10-12 nos. Cooking Oil - 3 tablespoons

Method: * Chop the boiled potatoes into cubes. * Sprinkle with turmeric powder and salt. Mix and keep aside. * Roast separately in very little oil - urad dal, chillies, asafoetida and coriander seeds. Grind it to a rough texture along with tamarind. * In a round and heavy bottomed vessel (like a kadai) heat the oil. * Add mustard seeds, when it crackles add the curry leaves. * Add the ground powder and stir on high flame just once. * Add the diced potatoes and mix until the powder coats the potatoes well. * Cover the potatoes with a lid and roast on low flame. Keep stirring frequently to let potatoes fry evenly. * Remove from flame once the potatoes attain a rich reddish brown hue. * They are now ready to be served.




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