Potato (curry)

Growing up, any vegetable my parents made was called a curry. Being a "curry" didn't mean it had to have gravy or sauce. Any cooked vegetable, eaten on the side with rice and sambar, was a curry. One of my comfort foods is Vetha kozhambu (if I ever dare make this, I'll explain what it is; basically, it's like a sambar except darker and better) with rice and potato curry. I've tried making these potatoes before, and they never came out quite right...until now! It's essential to have the right skillet to cook this, because the pan has to heat quickly and evenly, and you don't want some of the potatoes to be raw. This is one of the easiest things I've ever made!

Ingredients:

  • Yellow potatoes, cubed
  • 1 tbsp olive or sunflower oil
  • 1/2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp red chili powder
  • 1/4 tsp turmeric
  • Salt

Prep:

Cut potatoes into cubes. You can peel them first if you want, but it tastes good with the skin on. Heat oil in a pan and add cumin seeds, mustard seeds, turmeric, and red chili powder. When seeds pop, add potatoes, and stir occasionally to prevent potatoes from burning. Don't cover the pan while cooking, because the moisture softens the potatoes, and you want them crisped at the edges. Add salt. Serve hot with sambar ! it doesn't taste as good reheated or microwaved.