Baby potatoes: 500 gm
Onions: 2, minced
Turmeric: 1 tsp
Chilli powder: 2 tsp
Curry leaves: 2-3 sprigs
Salt: to taste
Mustard seed: 2 tsp
Black gram dal, split, hulled (urad dal): 3 tsp
Cumin: 1 tsp
Dry red chilli: 2-3, split
Oil: 2 -3 tbsp
Boil/pressure cook the potatoes until just tender. This takes about two whistles in a small pressure cooker. When the pressure drops, open the cooker, drain the potatoes and cool.
In a pan, heat the oil.
Pop the mustard seed, then add the cumin, black gram and dry red chilli.
As the black gram turns brown and the chilli a bright red, add the curry leaves and the onion.
Saute the onion for a couple of minutes. Turn down the heat to minimum. Let the onion fry.
Meanwhile, start peeling the potatoes. This can take a while, so keep turning the onions to prevent them from burning.
At some stage, or simply when you get tired of turning, add the turmeric, red chilli powder and salt to the pan, mix well. Let fry again for a while.
Now, after you’re done peeling the baby potatoes, add them to the pan. Mix them well with the contents. Raise the heat a little and keep turning the potatoes. This just depends on your patience. The more you persevere, the better the result.
When it looks nice and well-coated with all the spices, and you decide you have better things to do on a Sunday than keep going into the kitchen to make a sinful dish that you’re better off not eating, turn off the fire and end the endeavour right there!
This goes off to Kalyn's Weekend Herb Blogging, hosted by Kel of Green Olive Tree.
Weekend Herb Blogging Potatoes