Potatoes – 2, large size, wash, peel, cube and place in salted water for at least 20 to 30 mins
Turmeric powder – 1/2 tsp
Red chili powder – 1 1/2 tsps (adjust)
Coriander powder – 1 1/4 tsps
Besan – 1 tsp (chickpea flour/senagapindi)
Salt to taste
Cooking oil – 1 1/2 – 1 3/4 tbsps
Mustard seeds – 1/2 tsp
Asafoetida – 1/2 tsp
Curry leaves – 1 sprig (optional)
. Heat oil in a cooking vessel. Once the oil turns hot, add the mustard seeds and allow to splutter.
. Add asafoetida and curry leaves and mix. Immediately add the cubed potatoes. Saute on high heat for 2 to 3 mins.
. Reduce to medium heat and cook for 4 to 5 mins, mixing the contents once.
. Reduce heat to low, place lid and cook till the potatoes turn soft, approx 16-18 mins.
. You can mix the contents once during this cooking process.
. Add the turmeric powder, chilli powder, coriander powder, chickpea flour or besan, and salt and mix.
. Stir fry without lid on high flame for 3 to 4 mins and toss the potatoes well till turn they attain a golden crisp exterior.
. Turn off heat and serve with rice, dal or rasam and papad.