Potatoes medium sized – 3 to 4.
Oil- for shallow frying potatoesJeera/cumin seeds – 1 tsp
Asafetida /hing – 1 pinch
Turmeric- a pinch
Garlic pods – 5 to 6
Green chillies – 2 to 3 chopped to one inch pieces
Curry leaves – 6 to 8
Dhania powder – ¾ tsp (optional)
Salt- to taste
Chilli powder- ½ tsp or according to taste
Coriander leaves – for garnishing.
Heat oil in a pan. Add the cumin seeds. When they splutter add the hing and stir. When aroma of the hing starts emanating, add slightly crushed garlic pods, green chillies and fry. Now add chopped potatoes to it and fry for sometime till they are slightly cooked.
If you are health conscious like me and prefer to use less oil, here is your way out. Boil the potatoes and keep aside before you start the process of cooking. Peel the potatoes and chop into pieces. Add these pieces after garlic and fry. I find this a healthier alternative. It is tasty too.
Once the potatoes are cooked, add the chopped methi leaves to the potatoes and stir. Be careful while stirring as we do not want to mash the potatoes. The pieces need to stay intact.(You can try the chef style of tossing the contents of the pan in the air too. But please be sure not to throw everything down. Else there would be no curry left to eat. Try at your own risk :P)
Add curry leaves and close the pan with a lid. Allow the curry to cook in its own steam for sometime so that all the aromas get infused. You can add little water if necessary. You can also add the dhania powder and turmeric at this stage.
Once you see that the greens have cooked to your satisfaction, add salt, chilli powder and mix well. Check seasoning.
Just before switching off the stove, add chopped coriander.
This dish tastes best with roti or puri but can be eaten with rice too.
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