Potatoes are everyone's favourite dish (almost everyone's) served any which way. There are set classic combinations for roast potatoes in the South Indian lunch menu. At home we pair them of with Coconut Rice or Lemon Rice or Rasam Sadham or Thair Sadham.The main difference in this post (One more recipe) is the method in which it is made. You guessed right - the veggie has been flash cooked with masala and then sautéed for a few minutes until almost dry in a pan. Ready in minutes.
Chinna Urulai Kizhangu - 1/2 Kg
Onions - 1, small; chopped
Oil - 3 teaspoons
Water - 3 teaspoons
Ginger - 1/2" grated
Garlic - 1 clove, grated
Chilli Powder - 1 teaspoons
Pepper Powder - 1/2 teaspoonDhania Powder - 1 teaspoons
Jeera Powder - 1/2 teaspoons
Turmerric Powder - 1/4 teaspoons
Salt to taste
Lemon Juice - 1 teaspoon
Wash the potatoes very well. Slit or prick all over with a fork.
Mix masala ingredients and marinate for 10 minutes.
Take a pressure pan and layer with oil and water.
Layer onions and curry leaves over it.
Top with marinated potatoes and pressure cook on high for 2 whistles.
Allow pressure to subside and open cooker.
Transfer to a non-stick pan ans saute until almost dry.