POTATO FRY

Cuisine: India

Ingredients:

Coconut oil – 2 tablespoon

Potatoes – 6 medium

Chili powder – 2 teaspoon

Turmeric powder – ½ teaspoon

Salt – as required

Seasoning:

Urad dal (split Black gram) – 1 teaspoon

Dry red chilies – 5

Mustard seeds – 1 teaspoon

Cumin seeds – ½ teaspoon

Curry leaves – 2 sprigs

Method:

Peel the potatoes and slice them thinly. Wash the sliced potatoes thoroughly in water to remove excess starch. Drain the water completely and spread the potato slices on a clean cloth, allowing all the moisture to dry out well. Heat coconut oil in a pan over medium heat. Add the urad dal and sauté until it turns golden brown. Next, add the dry red chilies, mustard seeds, and cumin seeds, allowing them to splutter and release their aroma. Add the curry leaves and immediately add the potato slices. Stir frequently to ensure even cooking and to prevent the potatoes from sticking to the pan. Fry until the potato slices are fully cooked. Continue frying for a few more minutes so the slices become slightly golden brown and fried rather than just soft and cooked. Finally, add chili powder, salt, and turmeric powder. Mix everything well so the spices coat the potatoes evenly. Turn off the stove and serve hot as a flavourful side dish with rice.