Thing needed:
Preferably baby potatoes or choose small sized ones 1 kg
Seasoning:
Urid dhal
Rai
heeng
curry leaves
turmeric
salt
red chilli powder/ sambar powder
2 tbsp oil
Method:
Boil and peel the potatoes.
Cut them into reasonable sized ones.
Ready all the masala items open in front of you - turmeric, chilli powder and salt.
Heat the oil in the fry pan, be very attentive in the sequence you add the seasoning and extra conscious about them not over roasting, as they might show up a burnt look and taste later.
As the oil gets heated add the following in the SAME sequence:
urid dhal - let it turn slight golden
rai - let it break
heeng
curryleaves
turmeric salt and chilli powder and waste no time in adding the cut potates and let it roast well in the oil on high flame itself. Simmering the potatoes only sweetens them. See that there is enough oil, so that they dont burn and stick to the pan. The curry should look greasy. If the coat of oil is not found its ok to add a little more oil around.
When the potatoes look sufficiently roasted remove from flame.
This is an all time all age favourite!! Goes well with rice as well as chappathis.
Preferably baby potatoes or choose small sized ones 1 kg
Seasoning:
Urid dhal
Rai
heeng
curry leaves
turmeric
salt
red chilli powder/ sambar powder
2 tbsp oil
Method:
Boil and peel the potatoes.
Cut them into reasonable sized ones.
Ready all the masala items open in front of you - turmeric, chilli powder and salt.
Heat the oil in the fry pan, be very attentive in the sequence you add the seasoning and extra conscious about them not over roasting, as they might show up a burnt look and taste later.
As the oil gets heated add the following in the SAME sequence:
urid dhal - let it turn slight golden
rai - let it break
heeng
curryleaves
turmeric salt and chilli powder and waste no time in adding the cut potates and let it roast well in the oil on high flame itself. Simmering the potatoes only sweetens them. See that there is enough oil, so that they dont burn and stick to the pan. The curry should look greasy. If the coat of oil is not found its ok to add a little more oil around.
When the potatoes look sufficiently roasted remove from flame.
This is an all time all age favourite!! Goes well with rice as well as chappathis.
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