Potatoes were my favourite vegetable as a kid, they still are a favourite but then I avoid eating them very often. Do not think I need such huge amounts of carbs.. 🙂
This is my mums recipe. It’s very easy,so don’t underestimate it, it’s very tasty as well.
All the time taken here is in chopping the potatoes into small cubes. You need some amount of patience to get this dish ready, which I lack.. I always end up eating quite a bit while it’s in the cooking process. 😛 So I prepare a little extra so that I’m left with 4 servings in the end.
The asafoetida added in this dish gives a heavenly aroma & also takes care of any gastric issues that arises due to potato consumption. The garlic also makes it tasty. Remember to add the red chilli powder when the recipe calls for it, else you will end up in burning it as potatoes take time to fry.
Tip: My mum adds some salt to the potatoes once she chops them & keeps it aside for about 5 minutes. This accelerates the time taken to fry them.
Ingredients: (Serves 4) Preparation Time: 20 mins
Potatoes – 2 medium-sized, peeled & cut into small cubes as shown
Garlic – 2-3 cloves with skin, pounded well using a pestle
Fenugreek seeds – 1 tsp
Red Chilli powder – 1/2 tsp, increase or decrease based on your taste
Turmeric powder – a pinch
Asafoetida powder – 1/8 tsp
Curry leaves – 5-6, torn roughly
Salt to taste
Cooking oil – 1 tbsp
Heat oil in a deep bottom fry pan. Set the heat to medium. Add the fenugreek seeds when the oil heats up. Sauté them for a minute. Now add the pounded garlic & sauté it for a minute. Next add the asafoetida powder & fry it for about 20-30 seconds, immediately add the curry leaves & fry for a minute. Next add the potatoes & turmeric powder. Make sure the potatoes are drained well.
Fry the potatoes on medium heat for about 5 minutes. Turn the heat to low & fry the potatoes for another 5 minutes. When the potatoes are almost 75% done then check salt & adjust. Add the chilli powder. Gently mix the chilli powder with the potatoes as they are almost done & you don’t want to mash them. Let the potatoes fry in low heat for another 5 minutes till they are completely cooked & the raw flavour of chilli powder fades away.
Garnish with some additional curry leaves if required.
Serve hot with rice or chapatis’.
I love this as a side dish with Daali Toy & hot steamed rice. This also serves as a good accompaniment with konjee.