Itsy Bitsy Potato

I know that potato is the most favorite vegetable for many people, including me! This simple and easy potato curry is a hit in our family.

I am sending this to Sia of Monsoon Spice as my entry to the “Ode to Potato” event, being hosted by her.

Ingredients:

• 4 small red Potatoes
• 1 small Onion
• 1 tsp Coriander-Cumin Powder
• ½ tsp Red Chili Powder (or according to individual taste)
• ½ tsp Turmeric Powder
• Salt as required

For Seasoning:

• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• Some Curry leaves
• ½ tsp Black Gram
• ½ tsp Bengal Gram
• 1 tbsp Oil

Preparation:

Peel the potatoes and cut into very fine pieces along with the onion as in the picture.

In a non-stick pan, heat the oil and add the mustard seeds. When the began to splutter, add the cumin, Bengal and Black grams and fry until the dals turn golden brown. Then add the curry leaves and fry for a while.

Later add the chopped potato and onion pieces and fry well.

Then add the turmeric powder, salt and mix well. Cover the pan with a lid and set the flame to medium. Let it cook for some time. Later remove the lid and mix the curry and check if it is done. If it is not cooked, leave the curry for some more time on the flame, but don’t cover.

If you want the curry to be soft, then remove the pan after you feel like the curry was done. If you want crunchier curry, leave it on the flame for some more time.

Serve this yummy Potato curry with hot rice and ghee (optional). Goes well with chapathis too.