My mum makes this potato fry back home and its so so tasty, i can eat just that and rice and be content. Its a very simple recipe with not a lot of ingredients but you will need patience to make it, as it needs a wee bit of slow roasting.
Serves 3-4 as part of side dish
Potato- 2 large, peeled and sliced into small cubes
Coconut oil- 2 tbsp
Mustard seeds- 1/2 tsp
Dried red chillies- 3
Curry leaves- 2 sprigs
Kashmiri chilli powder- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Water- 1/4 cup
Salt- to taste
Slice the potatoes into small cubes. The trick here is to try and get them all as uniformly as possible. My mum cubes them much smaller which is even better.
Heat coconut oil in a frying pan and splutter mustard seeds followed by dried red chillis (break them in half) and curry leaves.
Keeping heat on medium low, stir for a few seconds and then add the potato.
Saute well with the infused oil, preventing the potato from sticking to the pan.
Add the chilli powder, turmeric powder and salt and mix well with the potatoes, making sure they are all coated well with the masala.
Pour in water, give a final stir and close with a lid.
Cook on medium/low heat, stirring in between carefully without breaking the potatoes.
Once they are partially cooked, open the lid and continue cooking till the water evaporates and the masalas are dry and coats the potato.
On medium low heat again slow roast it, till the sides of the potatoes slightly crisp up. It takes a while, but don’t skip this step as that’s what makes it taste so much better. Scrape the base of the pan to get all the masalas off it.
Serve with rice, moru kachiyathu and pappadam.
Notes: Be extremely careful while saunteeing the potatoes as they will easily break and become a mushy mess.
You can add a tsp of coconut oil and curry leaves towards the end for some extra taste, but i avoided it.
Coconut oil imparts that gorgeous taste, so do try with it or a mix of coconut and vegetable oil at least.