South Indian Potato Curry

by Supriya Raman

4 large all purpose potatoes, washed well, peeled and chopped into 1 inch cubes
1 large onion, finely chopped
1 tsp mustard seeds
1 tsp urad dal( split black gram dal)
1 tsp channa dal(split bengal gram dal)
1/4 tsp asafoetida powder
1/2 tsp turmeric powder
1 ” piece ginger, finely chopped
2 tsp salt
6-8 curry leaves, roughly chopped
5 dried red chillies, roughly chopped
4 tbsp canola oil

Heat oil in a non-stick pan over medium-high heat. Add the mustard seeds and ginger. As soon as the mustrad seeds start spluttering, add in the asafoetida, urad and channa dal. Fry until the dals turn golden brown. Add in red chilli peppers fry for a few seconds and add the onions and turmeric powder. Sauteé for another 5-7 minutes until the onions start to brown. Add the curry leaves and fry for another minute.

Add the chopped potatoes, salt mix well, drop the heat to medium and cover. Cook covered for 5-7 minutes. Uncover, cook for another 10 minutes until the potatoes are tender. Serve with rice or Indian bread.

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