SPICY BABY POTATOES

Ingredients

serves 2

Baby potatoes /new potatoes – 15 nos

Onions - 2 medium sized ones, chopped (optional)

Sambar powder - 2 tbsp (or 2 tsp coriander powder, 1 tsp jeera, 1/8 tsp fenugreek seeds, 2 tsp red chilli powder)

Turmeric powder - a pinch

Mustard seeds - 1/4 tsp

Urad dal - 1 tsp

Oil - 2 tbsps

Salt - to taste

How to make it

Wash the potatoes. Pressure cook for 3 whistles (or put in a heavy-bottomed pan with sufficient water and let cook on a medium fire). Cool, peel and set aside.

Add sambar powder, salt and turmeric to the potatoes with very little water and leave to marinate for half hour.

Heat oil and temper mustard seeds. Fry the urad dal next until golden brown and then add the onions. Fry well till the onions turn a dark brown (I like mine just short of burnt so that's how I made it).

Add the curry leaves and the potatoes. Add about 4 tbsp water and toss well.

Cook open for about 25 mins until the potatoes look yummy and you can't wait a single second longer to serve it already!

Serve hot with rice and curry of choice.