This stir fry goes well as a side with rice and rasam/sambar OR curd rice. One tip to follow (if you have some time on hand) to achieve a crisp fry with less oil ~ add the chopped potato cubes to salted water and keep aside for 20 mts or so, drain completely and prepare. 1 Heat oil in a cooking vessel, add the chopped potatoes. Saute on high heat for 2-3 mts. 2 Reduce to medium flame and cook for 4-5 mts, stirring inbetween and scrapping the sides and bottom. Reduce flame to low, add salt to taste, place lid and cook till the potatoes turn soft, approx 15-17 mts. Stir inbetween, scrapping the sides of the dish as the potato tends to stick to the vessel. 3 Add the coriander pwd, turmeric pwd, chilli pwd and jeera pwd and combine. Stir fry without lid on high flame for 3-4 mts and combine well till the potatoes turn a golden brown. Turn off heat and serve with rice, rasam and appadam. Prep & Cooking: 25-30 mts Serves 3 persons Cuisine: Andhra . pinch of turmeric pwd 1/2 tsp red chilli pwd (adjust) large pinch of coriander pwd small pinch cumin pwd salt to taste 1 tbsp oil If you are wondering what (1) is doing next to the the post title, well, its the first variation of the numerous potato stir fry recipes that I prepare. In future I hope to blog more potato stir fries/roasts with variations.
