Baby potato curry is an all time favorite. Peeling the skin of baby potato is time consuming. But the taste is yummy. It goes well with curd rice, sambar rice and lime rice.
Ingredients:
- Baby Potato – ½ kg
- Onion -1
- Tomato – 1
- Garlic cloves – 7
- Curry leaves – few
- Sambar powder – 2 tsp
- Salt – 1 tsp
- Oil – 3tblsp
- To Tempering
- Mustard – ¼ tsp
- Urad dal – ¼ tsp
- Cumin – ¼ tsp
- Pepper – ¼ tsp
- Asafoetida – ¼ tsp
Method:
Cook baby potato in the pressure cooker. After cooling peel skin. Chop onion and tomato finely. Crush garlic in the pestle and mortar. Heat oil in a pan and add all the ingredients under “to tempering”. When they crackle add garlic, chopped onion, tomato and curry leaves. Saute five minutes and add sambar powder and salt and stir. Add peeled potato and sprinkle little water and cover the pan with a lid. Open the lid often and stir. Cook till done.
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