- Medium sized potatoes - 4 peeled and cut into small cubes
- Shallots - 4 crushed
- Garlic - 4 cloves crushed
- Dry red chillies - 3 crushed
- Kashmiri chilly powder - 1 tsp
- Turmeric powder - 1/2 tsp
- crushed pepper - 1/4 tsp
- Vinegar - 2 tsp
- salt - to taste
- Curry leaves - 2 springs
- Oil - 2 tbsp
- Mustard seeds - 1/2 tsp
Add the cubed Potatoes into a pan with cold water , add salt to taste(add a bit more salt that you think is required) and bring the water to boil.
Cook the potatoes in boiling water until it is 3/4'th cooked(about 5 minutes).
Drain the water and keep the potatoes aside (Take care as to not overcook the potatoes).
Heat Oil in a nonstick pan and splutter the mustard seeds.
Add in the crushed shallots,garlic and dry red chillies and saute until it starts turning slightly brown.
Add in the curry leaves, turmeric powder, chilly powder and pepper powder and stir well.
Add in the parboiled potatoes and vinegar and mix well.
Sprinkle a tbsp of water and cover and cook for five minutes.
Remove the lid and stir fry until the potatoes are cooked and slightly browned.
Serve with rice or roti.