Today’s post is all about Arun’s cooking expertise. Well, not bad at all, I guess. What do you guys say? The boy wanted to learn how to add spice powders without using tea spoons and asked me to teach it. So I chose this recipe as it is simple and this also happens to be his favorite.
All I did was chopping the potatoes, supervised standing near him and write this post. Cooking, clicking and editing is all done by him. With the way he is going seems in future I may not have any work in kitchen at all. Yaaayy... We all enjoyed it with Rasam Rice which was just perfect for the weather.
- Potatoes – 5 (large)
- Red Chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Turmeric powder – ¼ tsp
- Mustard seeds + Urud Dal - 1/2 tsp
- Curry Leaves - few
- Salt - to taste
- Oil - 2 tbsp
Wash and scrape the skin of potatoes. Chop finely and immerse in water to prevent from discoloration.
Heat oil in kadai. Add mustard seeds and pop them and then add urad dal, curry leaves and the chopped potatoes. Sauté well so that the potato gets well coated with oil.
Add red chilli, coriander and turmeric powder and salt to taste. Mix well. Add a tsp or 2 water and cover with a lid. Let it cook in its own steam. Simmer for 10 t0 15 min. Add more oil if necessary and cook till it is nicely cooked and crispy. Serve with steaming rice as an accompaniment.
Labels: Lunch Box Recipes, Side Dishes - Rice, South Indian Lunch, Vegetable: Potato