Spicy South Indian Potatoes Recipes

Steps:

• 1) Peel and cut potatoes into small cubes.
• 2) Heat oil in pan.
• 3) Add cumin seeds, onion seeds, mustard seeds and asafoetida powder to pan and shake around until seeds start to crackle.
• 4) Add potatoes, turmeric powder, salt and green chilis. Mix well.
• 5) Lower heat to simmer and cover pan for about 18-20 minutes or until the potatoes are fork tender. You may want to add a splash of water at this step if it's too dry for the potatoes to get cooked well.
• 6) Increase heat to high and stir. I let the potatoes brown a bit but you can skip this step.
• 7) Remove from heat and stir in chopped cilantro and lemon juice.

Steps:

• 1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut them into 3/4-inch pieces or coarsely mashed.2. Heat the oil in a large nonstick wok or skillet over medium-high heat and add the mustard and fenugreek seeds and both the dals they should splutter upon contact with the hot oil, so cover the pan and reduce heat until the spluttering subsides.3. Quickly add the onion and cook, stirring, until golden, about 5 minutes. Then mix in the coriander, pepper flakes, turmeric, asafoetida, curry leaves, and green chile peppers. Cook 1 minute, then add the potatoes, salt, and cilantro. Cover and cook, stirring occasionally and mashing a few of the pieces, over medium-low heat until the potatoes are golden, 5 to 7 minutes. Transfer to a serving dish, mix in the lemon juice, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.