POTATO FRY

POTATO  FRY:

INGREDIENTS:

12  baby potatoes, boiled with salt and turmeric
                                        powder and peeled
1  tsp  mustard  seds
1  tsp  coriander seeds
6  red chillies
2  tsp  cumin seeds
1  tsp Bengal gram (channa dal)
Curry leaves, a few
1/2  tsp turmeric powder
1  cup  finely chopped onion
1 tsp  ginger-garlic paste
2  tomatoes, chopped
1  tsp  cumin powder
6  tsp oil

METHOD:

• Heat 1 tsp oil in a wok and splutter mustard seeds.  Add red chillies, coriander, channa dal, curry leaves and 1 tsp cumin seeds. Stir till channa dal is golden brown.
• Cool and coarsely grind. Keep aside. Heat 2 tsp oil and saute onion till soft and transparent.
• And ginger-garlic paste, salt and tomato. Fry on slow heat till tomato is soft and it becomes a smooth mixture.
• Add ground masala and cumin powder and stir in potato. Gently mix to ensure that the masala coats the potato well.
• Keep aside for an hour. Heat remaining oil and splutter remaining cumin seeds. Add potato along with the masala and saute till potato turns golden. Serve hot.

Notes:Serve with paratha