Potatos - Urulai Kizhangu - 1/4 kgRed chilly powder - Kaintha milagai thul - 1 table spoon
Corriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal podi - 1 tea spoon
Mustard - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying
Wash and keep potatoes in pressure cooker or in oven. Amount of water for boiling potatoes is till all potatoes get immersed in water. Just leave for 2 whistles and simmer for 2 minutes then switch off the stove. Peel off the skin and cut into small cubes. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, asafoetida and add boiled potatoes. Add red chilly powder, corriander powder, turmeric powder and little salt.
Potato fry is ready to be served. It can be served with any rice item. Serve hot. It can be served for 3 people. This can be prepared in 20 minutes.
Note: Always use fresh potatoes and don't select one with green dots. It should be soft to touch. Boiling each vegetable is important and differs from each vegetable. For eg for cabbage we need to sprinkle water and not pour water. For brinjal - immerse level and just two whistles should be fine. For drumstick just one whistle should be fine. All we can learn only from experience. Even I have very few years experience I learn many things only by cooking.
Optional: Ingredients can be added/removed
In Mexico we have a word for Sushi:bait