The addition of onions which are caramalized provide crunch along with urad dal which is a vital ingredient in this recipe along with crushed garlic. The key is to serve it warm, when the flavor is mellow as you bite into the soft, crisp garlic-scented potato. Serve with rice and rasam OR rotis and dal. 1 Heat oil in a cooking vessel, add the mustard seeds and as they crackle, add the cumin seeds and urad dal and allow the dal to turn red. Add crushed garlic and curry leaves and saute for 20 secs. 2 Add the sliced onions and saute for 7-8 mts or till they turn transparent. Add red chilli pwd, turmeric pwd, methi pwd, cumin pwd, coriander pwd and salt. Combine well. 3 Add the boiled potato cubes and combine and cook on low to medium flame for 9-10 mts, stirring in between and scrapping the sides and bottom. 4 Stir fry on medium high flame for 3 mts, tossing them in between till the potatoes turn a golden brown. Turn off heat and serve with rice, rasam and appadam. Prep & Cooking: 30 mts Serves: 4-5 persons Cuisine: Andhra . 1 large onion, quarted and sliced pinch of turmeric pwd 1 1/2 tsp red chilli pwd (adjust) 1/4 tsp coriander pwd 1/4 tsp cumin pwd large pinch methi pwd salt to taste 1 tbsp oil Poppu/tadka/seasoning: 1/2 tsp mustard seeds 3/4 tsp cumin seeds 1 tsp urad dal/minappa pappu/split gram dal 1 sprig curry leaves 2-3 crushed garlic cloves
