Potato Stir Fry is an eminent accompaniment for South Indian lunch boxes especially for curd rice. Lemon Rice and other rice varieties also makes a great combo with this quick and flavorsome stir fry.
Potato is one vegetable that kids never fuss about and its definitely a dexterous vegetable for it’s ability to transfigure us into it’s shape when consumed in high quantity, Lol! Nevertheless, we love to devour this super vegetable in any form
So go ahead and relish it with your favorite rice varieties/rotis or even as a filling for a sandwich/bun/any snacks.
Potatoes – 1 cup, cubed into small pieces
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Sambar Powder – 1 tsp
2 cloves, minced
Curry Leaves – 1 stalk
Oil – 4 tblsp
Mustard Seeds – 1/2 tsp
Urad Dal – 1 tsp
Asafoetida Powder – 1/8 tsp
Salt – 1 tsp
Add oil in a pan over medium heat. When the oil is hot add the asafoetida powder, red chilli, curry leaves mustard seeds and urad dal. Fry over medium heat for 30 seconds. Add the potatoes and the garlic and saute for 2 mins, Add the spice powders and cook covered over medium heat for a few minutes stirring occasionally to prevent the potatoes sticking to the pan. Stir frequently till the potatoes are crisp and tender.
Signing off till the next post!