Years ago when I lived in a hostel, I had a roommate who was from Kerala. I learnt quite a lot about their cuisine. One of her favorite, easy, go-to dish for lunch/ dinner was this one. It has so few ingredients in it, yet tastes absolutely delicious! My husband who is a die-hard potato fan just loves it! Here is the simple recipe that is perfect for weeknight dinners. It can be eaten during fasting too as there is no onion-garlic in it.
Potatoes: 4 medium
Coconut oil: 1 tbsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig ( optional)
Haldi ( turmeric powder): 1/4 tsp
Chilli powder: 1 tsp ( adjust based on your spice level)
Salt: to taste
Peel the potatoes and chop them lengthwise into pieces that are approximately 1. 5 inch in length and 1 cm thick. Keep aside.
Heat oil in a frying pan/ sauté pan. Add mustard seeds. When the seeds splutter, add the curry leaves and turmeric powder. Sauté for a few seconds.
Now add the potatoes and the salt in and mix well. Lower the flame to the lowest possible, cover the pan and cook until the potatoes are 3/4 cooked. Make sure you open the pan frequently in between and turn the potatoes over or else they will burn.
When the potatoes are almost cooked, add the chilli powder and mix well. Cover and cook until the potatoes reach your desired level of tenderness.
Serve hot with steamed rice / flat bread / roti/regular bread.
Cooking made easy:
Chopped potatoes discolor when left open to air. You can prevent this by soaking it in water with a pinch of salt in it.
Tip for healthy living:
Exfoliating your skin often results in shiny, healthy looking skin. You can make an exfoliating scrub by mixing 2 tbsp quick oats with 1/2 tsp honey and 1 tbsp milk. Mix well to a paste. Rub the skin with it and rinse with cold water.
Food for thought:
Study nature, love nature, stay close to nature. It will never fail you. Frank Lloyd wright