Potato (Medium size) – 4
Big onion (Medium size) – 1
Tomato (Medium size) – 1
Turmeric Powder – 1/4 teaspoon
To fry and powder:
Red Chillies – 3 Nos
Coriander Seeds – 1 tablespoon
Black Pepper – 1 teaspoon
Jeeragam (Cumin) – 1 teaspoon
Aniseeds (Sombu) – 1 teaspoon
Oil – 2 to 3 tablespoons
Mustard – 1/2 teaspoon
Curry Leaves – few
Salt – 1 teaspoon or as per taste
. Wash and pressure cook the potatoes till soft. Remove the skin from the cooked potatoes and cut it into bite size cubes.
. Cut onion and tomatoes into medium size pieces.
. In a kadai put a teaspoon of oil and fry coriander seeds, black pepper, cumin, aniseeds and red chillies. Allow to cool and powder it.
. In the kadai put another teaspoon of oil and fry the onion pieces till it become glossy. Remove it.
. Same kadai put one more teaspoon of oil and add tomato pieces and fry for few seconds.
. Put both fried onion and tomato in a mixie and grind it to a paste.
. In a thick bottomed kadai, put the remaining oil and when it is hot add mustard seeds. When it pops up add curry leaves.
. Then add the onion/tomato paste along with turmeric powder and salt. Fry for few more seconds. Then add the potato pieces and mix it well.
. Allow to cook on medium flame till the potato and the onion/tomato paste blends well and dry. Finally add the powder and mix it well.
. If it looks too dry, then you can add a teaspoon of oil and stir well and remove.
. This potato fry will stay good for longer time and ideal for lunch box/journey.
. Serve with chapathi/toasted bread/lemon rice/coconut rice.