But this recipe of cooking them in chettinadu style with shallots and coated with a spicy roasted masala appealed a lot. Sanjeev Kapur's recipe was altered a little and the curry was a super hit!
- Baby Potatoes -250gms
- Shallots - 12
- Curry Leaves - few
- Mustard - 1tsp
- Oil - 1 tsp
For Dry Roast and Powder:_
- Urad Dal - 1 tbsp
- Red Chillis - 2 to 3
- Black Pepper Corn - 1 tbsp
The quantity for the roasted masala can be altered to suit your taste buds. Generally Chettinad style recipes are a little higher on the spicy side. You can grind this powder and store for use in other gravies/curries .
Peel the boiled potatoes and with a toothpick, prick a few holes in each one of them and set aside. This is to ensure that the spices are fully absorbeds by the potatoes.
Dry roast the ingredients for the masala.
Cool and pound to a coarse powder.
Heat oil in a kadai. Add mustard seeds, curry leaves, shallots and sauté till they turn translucent.
Add potatoes, stir and add salt. Add the masala powder and mix. Cook over low heat till they turn a delightful golden brown .
Serve hot with rice or rotis.
Sending this recipe to Aipi's Bookmarked Recipes - Tuesday
Also, Sending this dish to Akila's Event DNSW:C