Potato Masala Varuval

Original recipe by Chef PS Kadam

INGREDIENTS

Potatoes - 500g

Mustard seeds - 1 pinch

White lentils (urad dhal) - 1 pinch

Asafoetida - 1 pinch

Curry leaves - 2 stalk

Dry chillies, quartered - 2

Ginger, chopped - 15g

Red chili powder - 1 tsp

Black pepper powder - 1 tsp

Turmeric powder - 1 pinch

Cumin powder - 1 pinch

Salt - to taste

Coriander leaves, chopped - 5g

Garam masala - 1 pinch

METHOD

1. Wash potatoes, peel and cut into cubes. Boil three quarter done and drain water. Deep-fry potatoes, drain well and keep aside.
2. Heat oil in pan. Saute mustard seeds, white lentils, asafoetida and curry leaves till they crackle.
3. Add dry chilies and ginger, and saute till half done.
4. Put in fried potatoes and toss for about 5 seconds then remove from flame.
5. Add chili powder, black pepper powder, turmeric powder, cumin powder, salt, half of the coriander leaves and garam masala.
6. Keep on flame and toss for 1 minute. Remove from flame and check the taste.

If the potatoes are fried crisp, the taste will be even better. Control the flame to prevent the masala from getting burnt. This dish should be dry, hot and crunchy.