INGREDIENTS
Serves 4 as accompaniment to Dosa or a side dish
5 potatoes peeled and parboiled – Cooked through and somewhat soft. Cut them in medium size cubes.
1 Onion finely chopped
1 Teaspoon black mustard seeds
1 Teaspoon Cumin seeds
2 dried Chilli peppers crumbled in small pieces
1 Tablespoon finely chopped ginger
Pinch of Asafoetida
6 curry leaves – I buy them fresh and freeze them
Pinch of Salt
1 Small green chilli – I buy them fresh and freeze them
1 Teaspoon Turmeric
3-4 Tablespoons vegetable oil
PREPARATION
It looks like a lot of ingredients, but this recipe can be put together quite rapidly.
I parboil the potatoes ahead of time. I use a pressure cooker and and when it is at this highest level, I reduce the heat to medium and cook the potatoes for 5-6 minutes. They may feel overcooked, but this is what you want, cooked through.
In a small bowl, combine the mustard, cumin seeds, chilli peppers, asafoetida, turmeric, green chilli and curry leaves.
In a medium saucepan, heat the oil and when it starts to smoke, stir in the spices and cook until the mustard seeds start to pop… Add onions and cook until they start to caramelize, i.e. brown at the edges and translucent.
Add the potatoes and mix everything and cook them for a few minutes. I usually let them cook until they start to become a little crispy and then move them around.
Place them in a bowl and serve.
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