Potato Karakari

    This recipe I've bookmarked I think 15 years back from Sanjeev Kapoor's site. I'm very much in love with this recipe and I prepare it at least once or twice a month. But never posted it in my blog. I have no idea of the origin of this recipe, but from the ingredients and method, I'm sure it belongs to South Indian Cuisine.

You Need :
Baby Potatoes(preferably, any potatoes will go, cut into medium chunks
Onions : 3(medium), sliced
Ginger-garlic paste : 1 tblsp.
Green chilli : 2(chopped)
Tomatoes : 2(medium)
Turmeric Powder : 1 tsp.
Red chilli powder : 1 tsp.
Coriander Powder : 2 tsp.
Salt to taste
Sugar : 1 tsp.
Oil : 2 tblsp.
Fresh Coriander leaves for garnishing

For Tempering :
Dry red chilli : 2
Hing(asofoetida) : a pinch
Urad dal : 1 tblsp.
Chana dal : 1 tblsp.
Mustard seed : 1 tsp.
Fresh Curry leaves : 7-8 nos.

How To :

• Boil the potatoes with skin on until just done, do not overcook them. Drain, cool and peel the skin out.
• Heat oil in a pan, fry the potatoes with little salt until brown. Keep aside.
• In the same pan, temper with first dry red chilli, hing, urad dal and chana dal, wait until dals turn brown( should not burn), then add curry leaves and mustard seeds and ginger-garlic paste. Stir for a minute, then add sliced onions. Stir fry until onions turns light brown.
• Now add all powdered spices and chopped tomatoes. Saute until tomatoes softens and spices cooked well. Now add fried potatoes in there, mix well with the spices. Add 1/2 cup water and season with salt. Add 2/3 of chopped coriander in there now and in low flame let it cook. 
• When water evaporates, stir fry for a minute and Potato karakari is done. 
• Garnish with rest of the chopped coriander leaves.

This goes very well as a side dish with roti, puri, naan, dosa or even with rice........

Sending this yummy potato dish to Pari's "Only-Crazy for potatoes" event, hosted this month by Nivedhanam