SLICED POTATO CURRY

                                                   SLICED POTATO CURRY

Potatoes / Urulai Kizhangu/ Aalu has been around for centuries and is loved by all. There are more than 100 varieties that are widely cultivated across the globe and range in size, shape and colour. Potatoes originated from South America. Its starchy and creamy nature enables this neutral veggie to blend with different foods and also stand out individually.  This nature and ability to blend makes it a comfort food and one of the choicest vegetable in different cuisines.  Potatoes fair well whether baked, fried or roasted or when added to a gravy or any rice preparation. No wonder it is categorized as a  Universal Vegetable.People believe that Potatoes cause flatus and is not good for health. I differ..... If you cook it in the right way and eat the right quantity then it is healthy. Besides being  rich in starch Potatoes are also good sources Vitamin C, B6, Tryptophan and  Manganese. I love potatoes like anybody else and is definitely part of my weekly menu. I had some Red Pontiacs ( A potato variety)  and the usual ones left in my basket and was thinking what I could do with it  and  prepared this recipe in an impulse  with whatever came to my mind . To my surprise my In Laws and Husband liked it a lot. Hope you enjoy it too. Hey...But remember to stop with one serving.;)!!

                   
               

    INGREDIENTS

                                                 Red Potatoes                 -  8 to 10 Medium sized

                                                 Shallots / Small Onions   -  4 to 5 ( peeled)

                                                 Red Chillies                    -  5 Nos

                                                 Kasoori Methi                -  little

                                                 Mustard                          - 1 tsp

                                                 Cumin Seeds/ Jeera        -  1 tsp

                                                 Coriander seeds/ Dhania -  1 tbsp

                                                 Garam Masala Powder   -  1 to 2 tsp ( increase to taste)

                                                 Curry leaves                    -  2 twigs

                                                 Turmeric powder              - 1 1/2 tsp

                                                 Besan/ Gram Flour           - 1 tsp

                                                 Rice Flour                        - 1 tsp

                                                 Oil                                   -  50 ml

                                                 Salt                                  - To taste

Cooking time - 25 mins.

1. Wash and slice the potatoes as shown above in the picture. The slice should neither be too thick nor thin.Microwave the potatoes for 8 minutes in high mode. If you use a pressure cooker then cook in medium flame until two whistles and switch off. 
2. Grind Red Chillies, Shallots, Coriander seeds, Garam Masala Powder and Kasoori Methi to a coarse  mixture. The moisture from the shallots is enough. Need not add water.
3. Heat  oil in a Non stick pan/ Kadai and splutter the Mustard, Cumin seeds. Then add the curry leaves and turmeric powder and saute for a minute. 
4. Now add the ground masala and fry it in oil till the raw flavour leaves. Now add one small lot of the potatoes and toss it well. Take care not to break the slices. Add a little salt just required for that lot.
5. Non stick pans or Woks work best for this.If you use an Iron Kadai hold both the sides with a thick kitchen towel.
6. Repeat the procedure till the entire lot of potatoes get coated with the masala and salt. I forgot to shoot while I was tossing the potatoes. I will remember to post a video next time.
7. Continue to toss in between every 2 to 3 minutes till the potatoes get roasted around the corners and proceed to the center( refer to the picture - I will add more picture details next time) and oil starts to ooze out. 
8. Now sprinkle besan and rice flour and toss the potatoes again. It helps to absorbs the oil. Leave it on stove simmered for another 3 to 4 minutes for the potatoes to become a little more crisp. Switch off and remove the Kadai from flame. The potatoes will continue to cook in the heated Kadai till it cools. This is a wonderful Lunch Combo for Rasam or More Kuzhambu and  definitely makes you want more. Enjoy!!

Notes

• Do not cook the potatoes for too long as it dries out and the fun of eating is lost.
• You can add ginger to the other masala while grinding. Garlic is optional