Potato Stir Fry Sabji

This is one of the simple sabji which you can prepare much faster and yet spicy crispy satisfactory dish ever. This goes very well south Indian dishes like vatha kuzhambu and Pepper Rasam & chutta papadam  (Papad roasted in charcoal or fire) and even with Curd Rice. To enhance the taste more you can also add the home made Rasam powder to it.

Ingredients:

• Potato  Medium - 3 to 4 Nos
• Mustard Seeds - 2 tsp
• Urud Dal /White Lentils (grown in Indian subcontinent- Available in Indian Store) - 1 tsp
• Curry Leaves - Few
• Turmeric powder - 1 tsp
• Red Chili Powder - 3 tsp
• Home Made Rasam Powder - 2 tsp (Mixture of many Indian spices - Available in Indian store)
• Hing/Asafoetida - 1/4 tsp
• Salt to Taste
• Oil 

Method:

1) Nicely clean and  wash the potatoes and dice them into 4 or 6 pieces
2) Put a reasonable size heavy bottom pan on the range and heat oil. 
3) Add the seeds and allow them to splutter. 
4) Add the potatoes and fry them nicely in low heat ( in between add a teaspoon of oil while stirring take care not to burn it more)
5) Once the potatoes are half fried add turmeric powder, red chili powder, rasam powder,  salt and Hing and mix well and cook till potatoes are tender 

Serving: Serve with Vetha Kozhambhu or Pepper Rasam or with any other dishes.

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Potato Curry in Curd Gravy

Ingredients:

• 3 medium. potatoes boiled and peeled 
• 1 cup curd or yogurt whisked
• 1 tsp. red chili powder 
• 1 tsp. salt 
• 1/2 tsp. dhania/Coriander Seeds powder 
• 1/4 tsp. Haldi/ turmeric powder 
• 1/4 tsp. garam masala - (Mixture of many Indian spices - Available in Indian store)
• 2 pinches Hing/ Asafoetida 
• 1 stalk curry leaves 
• 1 tbsp. Fresh coriander leaves/Cilantro chopped 
• 1 1/4 cup water 
• 1/2 tsp. each ginger, garlic grated 
• 2 green chilies slit 
• 1 tsp. each cumin, mustard seeds 
• 1/4 tsp. wheat flour 
• 1 tbsp. oil

Time Required:30 minutes.

Method:

1) Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep aside. 
2) Mix all the dry masala in 1/4 cup water. 
3) Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, green chili and curry leaves.
4) Add the masala mixture and fry for 2 minutes. 
5) Add whisked curd and fry for 3 minutes or till the curd loses its whiteness. Stir continuously 
6) Add the remaining water and all the potato and flour. Stir well. 
7) Boil and simmer for 10 minutes or till gravy thickens 
8) Garnish with chopped coriander leaves. 

Serve hot with thin wheat chappati and rice.

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