It is our wedding Anniversary on Thursday. We completed 12 years of blissful marital life and together step into the Thirteenth year. That long. Time does fly. Wishes and blessings came pouring in from both our family sides and we both planned to keep it simple as we both had lot of year end work commitments. But I wanted to make something special for him and when I asked him what he would like to have, he requested for this roast.
This is a signature dish of my Grandma and also it happens to be a custom in my family to welcome the Bridegroom by serving this roast while inviting the newly weds for lunch to our home. This was served to us when we went to her house for VIRUNDHU after our marriage. Dear Hubby had become a fan of this side dish ever since. Now to the recipe...
You’ll need:
Potatoes – 200 gms
Onion – 1 (big)
Tomato – 1 (big)
Mustard seeds + urad dal – 1 tsp
Red chilli powder – 1 tsp
Garlic paste – 1 tsp
Turmeric powder – ¼ tsp
Garam masala powder – 1 ½ tsp
Coriander leaves – for garnishing
Salt – taste
Oil – for deep frying
Method:
Chop the onion and tomatoes finely. Remove the skin from the potatoes and cube them. Heat water and cook the potatoes with turmeric powder and salt till they become soft. You can also pressure cook them but they tend to become mushy. Drain the water and spread the cubes over a plate.
Heat 2 tsp oil in a pan and add mustard seeds, when they pop add the urad dal and roast it. Now add the onions and cook till they become brown. Add the tomatoes at this stage and cook till it become mushy and gravy forms. Now add the red chilli powder, garam masala powder, garlic paste and mix well.
Meanwhile heat oil in kadai and deep fry the cooked potato cubes to a golden brown color and add them to the masala gravy and mix well. Garnish with coriander leaves. Serve with any sambar rice. I also made this Orange Chenna Payesh for dessert which happens to be both our favorites.
This Scrumptious Potato Oil Roast is off to Gayathri's Walking through the Memory lane
Enjoy Your Weekend !!!
