Shanthi's Cookbook

Potatoes - 4 medium

Onions - 1 or 2

Turmeric Powder- 1/2 tsp

Red Chilli powder - according to taste

Tadka - 1/2 of each : mustard seeds, urad dal, jeera and red chillies + Asafoetida powder

Oil -according to taste

Curry Leaves - 8 to 10

Salt - according to taste

Oil - 5 tbsp

1. Peel Potatoes and cut into small cubes. Chop up onions into small pieces.

2. In a wide pan, add oil and get tadka done. Add curry leaves.

3. Put the onions, fry till they become translucent. Add potato cubes. Do not put a lid, keep the flame on a medium

4. Keep stirring from time to time without overdoing it.

5. After the potatoes become soft and look roasted, add turmeric , salt and red chilli powder.

6. Add some more oil and cook them on a low flame. Turn off the heat and serve immediately.

Serving suggestions : Best eaten hot. Served with rice or rotis. Left over curry can be refrigerated. Microwave for at least 2 minutes, before serving.