Category: StirFry

Ask any South Indian what is their favourite vegetable to eat with Sambar/Rasam or Curd rice – they will unanimously say potato fry. There are so many ways to make this potato fry yet somehow every version tastes like heaven. So you could say this is one of the million ways made using small potatoes.

Need –

• Baby potatoes – 1 kg
• Oil – 4 tbsp
• Curry leaves – handful – chopped
• Chana dal – 1 tbsp
• Urad dal – 1 tsp
• Coriander seeds – 1 tsp
• Jeera – 1/2 tsp
• Dry red chilli – 4
• Sesame seeds – 1-2 tsp
• Salt
• Hing

Process –

• Boil and peel the potatoes.
• In a pan dry roast all spices and grind them coarsely. Or simply replace with Idli molagai podi
• In the same pan , take 2 tbsp oil , add potatoes and roast for 5 minutes. Add the ground spice mix , salt and hing , mix and leave it alone for 5-7 minutes. The spices will amalgamate and the potatoes will roast well. Toss and roast the other side
• Ideally use a iron pan for excellent results.
• Taste best with anything and everything !!!!

Husband and I were discussing to try the locally available green and hence we bought some. One of them is morning glory or known as water spinach. It has a very different flavour from the regular spinach and maintains a nutty flavour after being cooked. It is so fabulous that it will be a regular in my diet going forward.

Need –

• Morning Glory – 1 bunch
• Onion – 1 small – sliced
• Green /red chilli – 1 – chopped
• Ginger – 1 inch – chopped
• Garlic – 1 – chopped
• Soy Sauce – 1-2 tsp
• Vinegar – 1 tsp
• Salt, pepper , sugar – to taste
• Peanuts – handful- roasted

Process –

• Pluck the leaves with the tender stems and separate both. Wash and keep aside
• In a pan take little oil and sauté Onion , ginger garlic. Add chilli , the leaves and stems. Saute for 2 minutes. Now add the sauce , vinegar , salt , sugar and pepper. Give a good mix and add roasted peanuts while serving.
• Serve as a side or just have it happily as a stir fry salad. It tastes yum.