Coconut Potato Fry

Well, weekend began with some good news.. And I got little time to kill. So, here it is..

Potatoes taste good with any dressing, but any sour ones ! This is a mild spicy-sweet dish that goes well with rice or tortillas.




Ingredients: Serves 3


Medium sized potatoes - 3
Grated coconut - 4 tbsp
Mustard seeds - 1 tsp
Cumin seeds - a pinch
Broken black lentil - 1 tsp
Mashed Garlic - 1 tbsp
Green chilli - 1 cut into four pieces
Chilli powder / Cayenne pepper - 1 tsp
Turmeric powder - 1/2 tsp
Water - 1/2 cup
Salt - 1 tsp
Oil - 3 tbsp

Method:




Wash the potatoes, scrap the skin and cut into little pieces of 1/2 inch thickness. Heat 1 tbsp of oil in a deep pan. Saute the mustard, cumin and black lentil until they start to splutter. Add in the green chilli and garlic. Fry till garlic starts to brown in a medium flame. Add the potatoes and salt. Add the water and cook till the potatoes are done with lid closed. They should be firm and not get mashed. Once the water is all absorbed, add the remaining oil. Add chilli and turmeric powder. Now, fry till the potatoes start to get roasted. Add the coconut, mix it well and turn off the heat. The coconut will be slow cooked in the heat of the potatoes.



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