Kutty potato fry

09/20/2008

Today being Saturday and all, I decided to do a potato curry. I remembered the small potatoes in our fridge's vegetable tray, and decided to try out a recipe from Rachael Ray's show. Apparently, Rachel had borrowed this recipe from Jacques Pepin and modified it to fit her 30 min. show.

She used butter, herbs and chicken stock in her recipe. I have borrowed it from her and changed it into a low-cal South-Indian potato curry recipe. Check it out.

Ingredients:

Small potatoes - peeled

1 tbsp olive oil

1 tsp mustard seeds

2 tsp black gram dhal

1 tsp sambhar powder

or

1/4 tsp red chilli powder

salt to taste

a pinch of asafoetida

a pinch of turmeric

Fry mustard and then black gram dhal in oil. Add asafoetida, salt, sambhar powder and turmeric to this. When slightly browned, add the peeled potatoes to this. Add enough cold water so that the three-fourths of the potatoes still show above the surface. Cover and cook for 10 minutes.

Use a fork to determine if the potatoes are thoroughly cooked. Now, open the lid and let cook under reduced heat. All the liquid will evaporate and the potatoes will nicely roast. Takes about 5 minutes. Turn over frequently to brown on all sides. This dish is now ready for your enjoyment.