I am back after two months of blogging. K, baby D and I were travelling, visiting family, doing lots of shopping and eating tons! 🙂 We have been back in the grind now for the last two weeks and its been interesting getting back to the kitchen after over 6 weeks of NO cooking. Recently, friends of ours visited for lunch and I made this dish as a vegetarian side. This is my mum’s recipe, I hope you like it if you end up trying it 🙂
- Potato: 4 Medium size
- Turmeric Powder: a tsp worth or so
- Chilli Powder: 1 tsp
- Coriander Powder: 1.5 tsp
- Fennel Seeds: 1/4 spoon
- Garlic: 2-3 cloves crushed
- Salt & Pepper
- Curry leaves
- Oil to fry
Boil the potatoes and cut into cubes and place it in a bowl. To this bowl add the turmeric, chilli, coriander, salt and pepper, crushed garlic and fennel seeds. You might need to increase or decrease the amount depending on how many potatoes you use. Toss evenly so that the potatoes get well coated with the spice. Make sure the potato cubes don’t get mashed.
Add the potatoes and few sprigs of curry leaves and cook until its nicely brown. I love the smell and flavour the curry leaves adds to this dish. As the potatoes cook it will start to crisp up. Drain on absorbent paper and serve hot!