This was just a very slight variation from the usual potato fry or alu pyaaz sabzi. Just that I didn’t have the usual Idaho potatoes in my pantry. Making do with the small red potatoes, I figured they were also easier to cook, since the skin is so much thinner than the usual potatoes. Also, it’s not absolutely necessary to peel the skin, though we know that keeping the skin on helps retain the nutrients. Overall it was a time saver, which as I said earlier, are the buzz words in my kitchen, so red potatoes and spring onions was the sabzi (vegetable) for the day. Spring onion gave this sabzi an extra bite which was an added benefit. The recipe I have here is for the usual South Indian style, but I also tried it with garam masala and tawa fry masala and the result was as tasty. You can’t go wrong with potatoes anyway!
Ingredients
Small red potatoes – 8
Spring onions – 2 bunches
Oil – 1 tbsp
Urad dal – 1 tsp
Mustard seeds – 1 tsp
Chana dal – 1 tsp
Chili powder – 1 tsp
Turmeric powder – 1 tsp (optional)
Salt to taste
Heat the oil in a flat bottomed vessel. Add the mustard seeds, urad dal, cumin seeds and chana dal. Wait for the mustard seeds to splutter. Then add the spring onions and sauté till they glaze. (You can also add grated ginger and grated garlic here if you would like, I didn’t for the South Indian style method)Add the cubed/chopped red potatoes. Add the turmeric powder, chili powder and salt. (Add garam masala and tawa fry masala here if making the North Indian style, and dhania powder if needed, 1 tsp each)Cook this on a very slow fire for about 15 to 20 minutes, stirring occasionally till the potatoes have a perfect golden hue. Enjoy with rice or chapathis.
