Pototo Fry.

Pototo Fry.
Baby potatoes –1/4 kg,Oil-2 tbsps,Mustard seeds and urad dal-to temper,Big onions-diced to small pices-1/2-3/4 cup,Garlic- minced fine-1/2 tsp(optional)
Sambhar powder-a spoonful and a half
Turmeric powder-1/4 tsp,Water-2 tbsps,Salt-to taste,Curry leaves –A sprig
Method:1. Wash the potatoes.Pressure cook till 2-3 whistles.Peel when cooled down and trasfer to a broad bowl.Let the potatoes be rightly cooked not too hard, not too soft. 2. Add the powders(sambhar, turmeric and salt)sprinkle water.Mix well to get the powders coated to the potatoes.Marinate for at least half an hour. 3. Heat oil in a wide non-stick Kadai.Splutter mustards,brown the urad dal,fry the onions and garlic till transparent. 4. Throw in the curry leaves and add the marinated potatoes.Mix well.Keep the flame to medium.Spinkle more water if necessary.When the curry gets really hot, lower the flame. 5. Cook open without a lid.When the water gets absorbed mix well.Check salt and let it get toasted for about 15-20 minutes. 6. Remove from fire when the spices are all coated well the potatoes acquire a deep brown colour with that toasted spicy finish. Serve hot