Aloo Podimas South Indian Potato

Course: Curries
Cuisine: Indian
Yield:

Aloo Podimas South Indian Potato ingredients

675 g potato, peeled, diced
2 t Turmeric
6 T Mustard oil
1 T Urid dhal, crushed
1 Spanish onion, peeled, thinly sliced
3 Tomatoes, chopped
Salt to taste
spices
2 t Mustard seed
8 Dry curry leaves
6 Dry red chillies

Cooking Aloo Podimas South Indian Potato

1. Boil the potato with the turmeric until still a little 'crisp'.
2. Meanwhile, heat the oil in a karahi and fry the SPICES and the dhal for two minutes.
3. Add the onion slices and fry until brown (about five minute).
4. Add the tomatoes to the pan and simmer until cooked (about five minutes).
5. Add the just-cooked potatoes, and toss well.
6. Add salt to taste, then serve.
7. This dish will keep for a day. Freezingi spoils the texture of the potato.