Ingredients:
For masala mix:
Chili powder: 2 tsp
Turmeric powder: ¼ tsp
Asafoetida: 1 /4 tsp
Oil: 1 tsp
Salt to taste
To temper:
Oil: 1 and ½ tsp
Mustard seeds: ½ tsp
Curry leaves: 10-12 leaves
Method:
Cook the potatoes in a pressure cooker or microwave. Peel and dice them into small cubes.
Add all the ingredients listed under “For masala mix” to the potato and mix it gently. Leave it for 10 mins.
Heat oil in a pan. Add mustard seeds. When they start crackling, add the curry leaves.
Immediately add the potato mix. Stir till the raw smell goes away.
Done!
Goes deliciously with chapatti, curd rice, sambhar rice, etc. I used Kashmiri chili powder which is not too spicy and is known for its deep red color. Adjust the level of chili powder according to the spiciness of your chili powder.
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