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.
